Surely you’ve been to a restaurant where you were served some sort of amazing nibble that you just had to have again but felt it would only be possible if you returned to said restaurant? Or perhaps you’ve picked up an expensive box of ‘whateveryouwanttocallits’ from an overseas gourmet shop. For us, it’s usually a bread, cracker, crouton or otherwise carby treat. If you take a little time and do a bit of research, most of these things can be made at home, which is comforting. One example would be flatbreads! They’re are some amazing flatbreads on the market, and we’ve had some really great ones with soup and salads from high end restaurants, but today’s just a day when we want crunchy crunch without paying for a pricey lunch. And so the at home flatbread test begins!
There are so many really good flatbreads/crackers out there in the world, but sometimes you just want your own flavor combination. We found a great recipe at East Village Kitchen that originated from Gourmet Magazine. Fresh dill and tangy lemons have been a power couple for a long time, but not so often on or in a flatbread. Until now. These rustic babies went well with a bit of hummus on the side! Here’s another one for the Bake Your Own Bread (BYOB) Challenge.
Lemon Dill Flatbread (Adapted from Gourmet, July ‘08) – Serves 6 to 8
1 3/4 cups unbleached all-purpose flour
3 tablespoons dill, chopped
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
Zest of 2 lemons
Kosher salt
1. Preheat oven to 450°F with a heavy baking sheet on rack in middle.
2. Stir flour, 2 tablespoons dill, baking powder, lemon zest and salt in a bowl.
3. Make a well in center and add water and oil. Mix slowly with a wooden spoon until a dough forms. Knead gently on a work surface 4 or 5 times.
4. Divide dough into 3 chunks and roll out 1 thin piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper.
5. Lightly brush top with olive oil and scatter dill on top. Sprinkle with salt. Lift parchment paper and dough carefully and place on preheated baking sheet and bake until lightly golden, approximately 8 to 10 minutes.
6. Allow flatbread to cool. Repeat process with remaining dough on fresh parchment (do not oil or salt until just before baking). Break into pieces.
Spicy Hummus – Serves 6 to 8
28 ounces chickpeas, drained
1 1/3 tablespoons tahini (toasted, not raw)
Juice of 1 lemon
2 cloves garlic, minced
1/4 cup pine nuts, toasted
1 tablespoon red chili powder
1/2-2/3 cups olive oil
1. Pulse garlic and pine nuts in a food processor until combined.
2. Add chickpeas, tahini and chili powder. Blend.
3. Turn food processor to low speed and pour in olive oil, adding more based on desired consistency. Blend until smooth. Salt to taste.
4. When serving, sprinkle with pine nuts and parsley if desired.
Click HERE for printable recipes.
44 responses so far ↓
Mercina // March 2, 2009 at 4:31 pm
The spicy hummus sounds delicious! My mom makes a very basic hummus recipe, but since I love spicy food I’m dying to try this!
Ashley // February 26, 2009 at 10:06 am
Mmm lemon dill flatbread. Definitely something I want to try.
Nila Rosa // February 25, 2009 at 10:11 pm
Your hummus looks great! I love the color it has. I may have to try the flatbread recipe one of these days.
Jesse // February 25, 2009 at 4:31 pm
oOoo, your flatbread sounds perfect!! And the hummus… well, I know what’s my favourite way of eating hummus… with a spoon. =X
Angela at Spinach Tiger // February 25, 2009 at 8:39 am
I love anything crunchy. The flatbread and hummus, a perfect DUO. I like the “break into pieces” bit, no need for perfection here.
stephchows // February 25, 2009 at 8:38 am
Homemade flat breads are the best!!! Crispy goodness
runningwithfood // February 25, 2009 at 6:44 am
Boy, oh, boy. You two keep churning out one great recipe after another. Truly impressive. I’m a huge fan of “crunchy crunch” as well!
Alanna // February 25, 2009 at 4:07 am
I recently came across your blog and have been reading along. I thought I would leave my first comment. I don’t know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.
Alanna
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gastroanthropologist // February 25, 2009 at 4:06 am
It was Pancake Day here in the UK yesterday and I did a three course pancake dinner. I used your lemon dill flatbread as my starter “pancake” with a salmon-cream cheese spread. It was perfect – thanks for sharing the recipe. Oh, we had apple, bacon, maple syrup dutch pancakes for second course, and lemon sugar pancakes for dessert and crispelle for after dinner treats.
testkitchenette // February 24, 2009 at 7:05 pm
Double love! Love flatbread and love hummus. I think this may be the next thing I bring to someone’s house!
Jessica@Foodmayhem // February 24, 2009 at 5:22 pm
Your flatbread sounds wonderful, and of course the spicy hummus. Yum!
Joie de vivre // February 24, 2009 at 4:42 pm
These sound fabulous with the hummus! My weakness is Ethiopian injera, it is so hard to make authentically at home, but there are lots of cheater ways that are a little easier, nothing like the real thing though!
Kirby! // February 24, 2009 at 3:04 pm
These look really tasty! I tried to make crackers one time, and although they were good, they didn’t turn out as crackers– they were more of a chewy flatbread (not crispy like a cracker). Looking at your method here gives me an idea of where I went wrong. I put it on a lower heat and cooked them for way longer. Plus, I think mine were too thick. So thanks for the info!
priscilla // February 24, 2009 at 2:44 pm
mm, sounds and looks delicious!
Tangled Noodle // February 24, 2009 at 2:10 pm
Ooooh! I’ll definitely try this!
Laurie // February 24, 2009 at 1:53 pm
This looks wonderful. I especially love spicy hummus!
Esi // February 24, 2009 at 12:27 pm
I love making flatbread, but it’s been a while since I have done it. Hummus and flatbread go together like peas in a pod
Jennifer // February 24, 2009 at 11:15 am
I will try these out with whole wheat flour and let you know how it goes. yum.
Rachel (S[d]OC) // February 24, 2009 at 10:15 am
I’ve never tried making flatbreads before. I use them a lot for pre-dinner nibbles when I have parties. You’re probably saving a bundle making your own.
Hayley // February 24, 2009 at 5:20 am
You’ve created my favorite foods here. I LOVE hummus, and usually only enjoy it on flatbreads in restaurants or at parties. I can’t wait to try this out. Thanks for sharing!
Rosa // February 23, 2009 at 11:50 pm
Delicious! Mmmhhh, hummus with crackers! Addictive…
Cheers,
Rosa
Chef E // February 23, 2009 at 9:33 pm
So YUM! I love crunchy too! I have made crackers before but not yet with herbs, will have to come up with one of my GF things…I was walking around the house wanting some tonight…
Lauren (East Village Kitchen) // February 23, 2009 at 8:22 pm
Hi Duo, glad that your recipe turned out so well! Love the dill and lemon variation, way to think outside the box. Cheers!
Butterball // February 23, 2009 at 5:36 pm
I’m in!!! I’ll take mine with a savory garlic butter… YUM!
Lorraine @NotQuiteNigella // February 23, 2009 at 5:08 pm
I love the idea of this bread and when I’m feeling peckish there’s nothing better to satisfy me than crunching on something
And this is a much better, healthier alternative to others out there!
Daily Spud // February 23, 2009 at 4:56 pm
Why it is I don’t think of making flatbreads instead of buying crackers I don’t know! The lemon/dill/flatbread combo sounds like a great way to go and I’ll happily eat hummus just about any day of the week!
holler // February 23, 2009 at 3:59 pm
I scribbled down a recipe for flatbread, last week and have mislaid it, but I have to say, this sounds far superior with the dill and lemon. Two great flavours, in my book
Kristen // February 23, 2009 at 3:30 pm
This looks fantastic! I have a night out this Saturday and am supposed to bring an appy. May have to give this a go!
guiltlesspleasure // February 23, 2009 at 3:03 pm
looks amazing…i’d have to find something to replace the hummus. Not a fan of the chickpea :-/
Pam // February 23, 2009 at 2:58 pm
The lemon dill flatbread sounds fantastic – especially served with your hummus. YUM.
Carolyn Jung // February 23, 2009 at 2:40 pm
I love crunchy! I wish I had these right now to snack on. Yum!
Kristen // February 23, 2009 at 2:05 pm
oh goodness, I’m gonna have to give that a try! I’ve got chickpeas soaking already. now I just need to make a batch of that flat bread!
Sophie // February 23, 2009 at 1:57 pm
This flat bread souds so good! Yum Yum! I also think that it is lovely with the dill added!
Diana // February 23, 2009 at 1:18 pm
Mmm I love flatbread! This one looks great too – I’d never think to do lemon and dill on flatbread!
lisaiscooking // February 23, 2009 at 12:44 pm
I was just looking for a homemade cracker kind of thing the other day, and this one looks great!
Diva // February 23, 2009 at 11:44 am
Another winner, Duo. Both the bread and the hummus look amazing! I am def. going to try this. Do you think I could do it with whole wheat flour instead?
noble pig // February 23, 2009 at 10:37 am
Sounds delicious. Homemade treats like these are always over the top.
Bob // February 23, 2009 at 10:23 am
That looks mad good, I love flatbread.
Reeni // February 23, 2009 at 10:23 am
What great flavors!! Fabulous with Hummus!
Fearless Kitchen // February 23, 2009 at 9:25 am
This looks really tasty! I like the lemon and dill flatbreads.
Elra // February 23, 2009 at 9:15 am
Delicious sounding flat bread and spicy hummus. Spicy hummus? I should remember to add chili to my hummus next time.
Cheers,
Elra
Natasha - 5 Star Foodie // February 23, 2009 at 8:41 am
My daughter and I love everything super crisp and crunchy. Crunchy flatbread sounds excellent!
Pigpigscorner // February 23, 2009 at 7:58 am
yum…such wonderful flavours! I can just eat them with some butter!
Sara // February 23, 2009 at 7:14 am
These sound really good! I’ve made the cracker flatbread recipe from Peter Reinhart, but otherwise haven’t experimented much in this area.