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Chilli nut dukkah topped flatbreads

Chilli nut dukkah topped flatbreads

Chilli nut dukkah topped flatbreads

For the flatbreads:
1kg prepared dough, divided into 10 equal sized balls
Extra flour for dusting
200g butter, melted
4 cloves of garlic, finely chopped
1T smoked chilli flakes

For the dukkah:
1T coriander seeds
1T cumin seeds
2t mustard seeds
2t garlic powder
1t smoked paprika
250g assorted luxury tree nuts
1T sesame seeds
Salt and freshly ground black pepper to taste

Double thick yoghurt for spreading
Roughly chopped mint, parsley and coriander to serve.
Roll the dough out into roughly oval shaped flatbreads, place the bread on a baking tray. Combine the butter, garlic and chili before brushing lightly over the bread.
Place the bread in an oven preheated to 200’C to bake for 10-15minutes. Continue doing this for the other breads.
For the dukkah: Add the coriander, cumin and mustard seeds in a blender and blend until and spice mix is formed. Add the garlic powder and smoked paprika along with the nuts and pulse to for the dukkah, season with salted freshly ground black pepper.
Spread the yoghurt over the bread before sprinkling on the dukkah and topping with the freshly chopped herbs.

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