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Roasted Carrot and Cumin Flatbreads Recipe

Roasted Carrot and Cumin Flatbreads recipe

Stashcook

This recipe is for delicious flatbreads topped with roasted carrots and a cumin-flavored spread. You mix flour and spices to make the dough, roast carrots with spices, and create a creamy spread. Then, you cook the flatbreads and add the toppings.

Ingredients

500 g plain flour
2 tsp instant dried yeast
1 tsp fennel seeds
30 ml olive oil, plus extra for roasting
2 tsp salt
300 ml warm water
800 g carrots
1 bulb of garlic
1 tsp ground cumin, plus extra for roasting
1 tsp smoked paprika
100 g Greek yogurt
1 lemon
50 g pumpkin seeds
1 bunch of fresh mint

Method

1
Preheat your oven to 200°C.
2
Peel the carrots and cut them into batons. Place them on a baking tray, and toss with olive oil, a pinch of ground cumin, smoked paprika, salt, and pepper.
3
Wrap the bulb of garlic in foil and place it on the tray with the carrots. Roast for 45 minutes or until the carrots are tender and caramelized.
4
Make the flatbread dough by combining the flour, yeast, fennel seeds, salt, 30 ml olive oil, and warm water in a large bowl. Mix until a rough dough forms, then knead on a floured surface for 5 minutes.
5
Place the dough in a lightly oiled bowl, cover with a tea towel, and leave to rise for 1 hour.
6
Once the garlic is cool enough to handle, squeeze the caramelized cloves out of their skins and mash them with a fork.
7
Mix the mashed garlic with Greek yogurt, the juice of half a lemon, and a pinch of salt to create a creamy spread.
8
Toast the pumpkin seeds in a dry pan until they start to pop and turn golden brown. Set aside to cool.
9
Finely chop the fresh mint leaves.
10
Divide the risen dough into 8 equal pieces. Roll each piece into a flatbread shape about 2mm thick.
11
Heat a cast iron pan or frying pan over high heat. Cook each flatbread for about 1 minute on each side until they bubble and char slightly. Wrap the cooked flatbreads in a clean tea towel to keep warm.
12
Spread the garlic-yogurt mixture on each flatbread, top with roasted carrot batons, a sprinkle of pumpkin seeds, and fresh mint.
13
Squeeze the remaining lemon juice over the flatbreads before serving.

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