Another great topping for flatbreads. This one was inspired by a very yummy recipe that I found that I thought would work really well on the flatbread as a topping. I was right – it works really well!! The Tahini dressing is to die for!
For the flat bread
- 2 Cups of Self Raising Flour
- 1 Cup of plain, natural greek double cream yoghurt
- 2 Tablespoons freshly squeezed lemon juice
- Salt and pepper to season
In a large mixing bowl, mix all the ingredients together. Once a sticky dough is formed, turn out onto a floured surface and kneed until well combined. Add more flour if the dough stays too sticky. Tear dough off in ‘balls’ that are roughly 1 and a half times the size of a golf ball. Roll out and then dry fry on both sides until done. Set aside.
This makes about 5. You can double if making more.
For the topping
- 1 tin chickpeas
- 1 teaspoon garlic powder
- 1 teaspoon Oregano
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon tumeric
- 1 teaspoon cumin
Roast sweet potatoes and onion
- 2 large orange sweet potatoes (or 1 butternut)
- 1 red onion cut into eighths
- 1/4 cup Tahini
- 2 Tbs olive oil
- The juice of 1/2 a lemon
- 1 Tbs Maple syrup (you can sub with honey)
- Hot water to thin
Heat the oven to 190 c
Cut the sweet potato into small chunks and lay on a baking sheet with the onion pieces. Sprinkle with the olive oil and some salt and pepper to season.
Roast for 25 – 30 minutes until golden brown.
While the sweet potatoes are roasting, prepare the chickpeas. Drain the chickpeas and then pat dry. Mix all the seasonings together and then sprinkle over the chickpeas and mix well so that they are well coated.
Heat the olive oil in a frying pan and once hot add the seasoned chickpeas and turn the heat down to just above a medium heat. Fry them until browned and starting to crisp (about 10 – 15 minutes).
Add the sweet potato and onion mixture onto the flatbread and then top with the chickpeas and then pour the dressing over and serve immediately.
Serves 4 – 5 people