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.

Thin Crust Pizza made from Tortilla Wraps

This is a cheat code for making thin crust pizzas at home super quick and fresh.
Tortillas are readily available in different varieties : multi-grain, whole-wheat, garlic flavoured etc in various gourmet food stores. I picked up the authentic wheat flour one this time, in absence of the multi-grain ones in the store I visited.

Ingredients:

Fresh Tortilla Wraps
Garlic, tomato and onion sauce for the base 1 cup (makes 2 pizzas)
Garlic flavoured olive oil spray

Topping option 1:
Sweet Basil leaves
Mozzarella cheese
Oregano
Red Pepper Flakes
Sun Dried Tomatoes

Topping option 2:
Jealpeanos
Black Olives
Rocket/ Arugula Leaves (optional)
Shredded Garlic
Pine nuts
Goat cheese
Caramelised onions

And then there are endless options to what can be topped over a pizza base from chicken, ham, corn, mushroom, capsicum etc etc..

Preparation:
Place a wrap on a kitchen tray, spray the 1 cal garlic olive oil on both sides.
Layer the base with the pizza sauce prepared, the lazy few who do not much care about their processed food intake 😉 can also use a ready made pizza paste!

Now add the topping you wish to eat followed by cheese. Season with oregano,freshly crushed black pepper and salt.

Put the pizza for grilling in a pre-heated oven ( at 200’d for 15 mins) for 7-10 mins on 200’c.

If OTG unavailable, you can also make the pizza over a non-stick pan. Spray some oil, keep the pizza and cover with a lid to cook till crisp.
Server with some chilly-garlic olive oil, balsamic vinegar, tabasco, mustard or ketchup, depending on the toppings

Warm Cous-Cous with Vegetables

The is an all time favourite salad, which i usually use as a full meal.
Can be served warm or cold, with chicken or without.

Ingredients:
Cous-Cous 1.5 cups
Vegetable or chicken stock 2.5 cups
Cumin seeds 2tsp
1 Diced onion
1 Spring Onion with stem
1 Diced Tomato, de-seeded and peeled or cherry tomatoes
1/2, cucumber cut in small cubes
Sundried tomatoes 5-6
1/4 cup mixed bell peppers (yellow & red)
2 tsp Olive oil for cooking

For the Garnish:
A handful of Fresh mint and coriander leaves
Black olives 5-6
Chickpeas, boiled 1/4 cup (optional)



For the Dressing:
Juice of 1 Lemon
Balsamic Vinegar 2 tbs
Extra Virgin Olive Oil 2 tbs
Garlic juice 1 tbs
Salt and Chilly flakes to taste

Preparation:
Heat some oil in a pan and add the cumin seeds and follow with adding the onions. Sauté for 3 mins and add all the ingredients other than cucumber. Cook till the veggies are half cooked. If your’e using chicken, add the shredded and boiled chicken along with the veggies too. Add cucumber and salt and keep aside.

Bring the vegetable/chicken stock to a boil and remove it from the cooking range. Add the cous-cous and cover with a lid. Cous-Cous will soak, cook and swell on it’s own and be ready for the serve.
Toss the cous-cous onto a serving bowl and add the cooked vegetables on top. Pour the dressing and mix very gently.

Garnish with olives, mint and coriander leaves.
Serve warm or cold.

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!