All-In-1 Hummus Flatbreads | Myriad Recipes (2024)

For The Flatbreads

• ▢ 200 g self-raising flour
• ▢ 170g greek yoghurt

For The Filling

• ▢ 200g hummus
• ▢ 1 celery stick, finely chopped
• ▢ 1 carrot, finely chopped
• ▢ Handful of parsley, finely chopped
• ▢ 1 teaspoon paprika

For The Paprika Butter

• ▢ 1 tablespoon butter
• ▢ 1 teaspoon paprika
• ▢ 1 tablespoon finely chopped parsley

• In a large bowl, add in your self-raising flour and Greek yoghurt. Mix with a spoon or your hands and then knead for 5 minutes until you have a bouncy soft dough. Add more flour if the dough is too sticky. Cover with cling film and set aside while you make your filling.

• Place all of your filling ingredients into a bowl and combine thoroughly (make sure the veggies are chopped up super finely). Set aside.

• Once your dough has rested, knead it again for 30 seconds and then slice into 4 equal-sized pieces.

• Take one dough ball and lightly flatten with your fingers until its around ¾ inch thick. Place a large tablespoon of the filling into the centre of the dough and then bring in all the corners of the dough into the centre, around the hummus mixture, and seal the parcel (don't worry if the filling pours out a bit, it'll seal when being dry fried). Turn the parcel over face down and flatten out the dough with your fingers until the flatbread is around ½ inch thick. Set aside with a sprinkle of flour and repeat for the other flatbreads.

• Place a non-stick dry pan on medium to high heat.

• Gently place your flatbreads into the pan and fry for 3-5 minutes on each side. Keep an eye on them. Flip them over when they go golden-brown.

• Meanwhile, combine your butter, paprika, and chopped parsley in a small bowl, place in the microwave for 30 seconds or until melted, and get it ready to serve.

• Once your flatbreads are cooked, leave them to cool and eat them throughout the week!