Crispy Flatbread – Greek Style

This flatbread serving was an excellent appetiser for a Sunday brunch. I like working on one wholesome starter than many small nibbles.

Flatbreads were whole-wheat tortillas purchased from the super-market, it’s faster, convenient and gets crisp well enough to not miss the authentic thin crust.

The recipe is fairly simple and so are the ingredients…so I am not going to this is a typical ‘ingrédients & préparation’ style.

The base I used was of fresh homemade hummus, the recipe shared before can be seen via this link: https://indianbornconfusedgourmet.wordpress.com/2014/08/27/homemade-hummus-and-crispy-pita-bread/

Before layering the tortilla with hummus, spray for garlic olive oil on both sides.

Now top the hummus layer with peppers, olives, roasted pine nuts, caramelised onions, jalapeños.
Sprinkle some Greek seasoning, chilli flakes and some mozzarella cheese. Grill in a pre-heated conventional oven for 8-10 mins at 180 degree.C.

Once 80% done, top the flatbread with a few rocket and fresh basil leaves and dollop some feta cheese.

Grill for another 2 mins and server with a drizzle of chilli-garlic olive oil.
Which I usually pre-prepare and stock, to be used with different preparations.

Homemade Hummus and Crispy Pita Bread

This middle-eastern dip, as we all know is the most common and quick way of appetising guests. Serve it with pita bread or fresh cucumber & carrot sticks, lavash or even with kebabs, Hummus is one of the most versatile dip to use. My first favorite however happens to be the simple hung-curd dip with garlic and herbs.

Both hummus and curd dips, I love using over toasts as a substitute for butter during breakfast too.

Ingredients:

• Chick-peas’ (white channa) 500gms , soaked overnight
• 3-4 Garlic coves (big)
• 1/2 cup extra-virgin olive oil, or more as needed, plus more for garnish
• 1/2 teaspoon sesame oil
• 3 teaspoons sesame seeds, lightly roasted
• 1 teaspoon cumin powder (freshly ground)
• Salt to taste
• Juice of half lemon
• 1/4 cup water
• Paprika, for garnish
• Fresh parsley leaves for garnish

Preparation :

10 mins and you are ready with your serving. Drain and rinse the boiled channas. What I suggest is to de-skin 50% of chickpeas or all if you have the patience and time.This step adds to the texture of Hummus.

Put all the ingredients in a blender/food processor. Just keep half of the olive oil qty aside. Blend to a smooth paste and add the remaining olive oil to blend further. The paste should be supper creamy in texture or else you may need to add a bit more of water.

Serve in a dip dish and garnish with paprika, parsley and a teaspoon of olive oil (extra virgin). Store the extra in an airtight container for up to three days.

For pita, I get ready-made brown pita bread from the bakery, cut it into small bites and make them crispy in a toaster. To add some extra flavor, you can drizzle some olive oil, chilly flakes and cumin powder over the cut pita pieces and then toast, roast and serve!

Note : My serving over this middle-eastern pottery pattern plate did get me a lot of compliments!