Sumac Roasted Brinjal flatbreads
Sumac roasted brinjal flatbreads
Recipe by: Claire Winstanley
Preparation time: 20 + 1hr for proofing
Cooking time: 40 minutes
For the Filling
2x 350g brinjals, cut into wedges
2 tablespoons sumac
salt and pepper to taste
120g labneh with Za’ataar
1 lemon, wedges
For the flatbread
3 ½ cups bread flour
1 ½ cups warm water
7g instant dry yeast
2 tablespoons sugar
1 teaspoon salt
2 tablespoons olive oil
4 tablespoons Za’ataar
Mix the yeast with a little warm water and sugar and set aside for 5 minutes. Place the flour, sugar and salt in a standing mixer and add the yeast once it is foamy and bubbling, together with the water and olive oil. Knead the mixture for 10 minutes until smooth.
Place in an oiled bowl, cover with plastic and set aside until double in size.
Once the dough has doubled in size, divide into 6 balls. Cover with a damp dishtowel and allow to rest for 10 minutes. Roll each ball out into disks. Toast in a dry hot pan until it begins to char slightly. Cover immediately with a dishtowel to prevent the flatbreads from drying out.
While the flatbreads prove, preheat the oven to 200’c. Toss the brinjals in olive oil, sprinkle with sumac and roast for 20-30 minutes.
To assemble mix the za’ataar with the olive oil and spread over the flatbread. Spread a generous layer of labneh and then top with roasted brinjal and a squeeze of lemon juice. Roll up and eat immediately.