Squash Stuffed Flatbreads
Serves
4
·
120
mins
·
Advanced
Ingredients
For the flatbread dough
- 1⁄2 teaspoon active dry yeast
- 200g greek yoghurt
- 40ml warm water
- 400g flour
- 2tsp caster sugar
For the squash filling
- 1 crown prince squash
- 1 tsp cumin
- 1 tsp sumac
- Salt and pepper
- Gram flour (if necessary)
These flatbreads are worth the extra effort to serve alongside a weekend curry or tagine. You can make the flatbreads up to a day ahead and keep them in an airtight container before reheating in the oven ahead of serving.
Method
- Preheat the oven to 180℃.
- To make the flatbread dough, mix the water, sugar and yeast together and let it stand for 5 minutes.
- Next, add in the yoghurt to the yeast and water and mix, and then add the flour, and then the salt on top. Mix with your hands to incorporate into a very stiff dough. Knead the dough for 10 minutes by hand or a stand mixer before resting for 2 hours covered to rise.
- Slice the squash into wedges, leaving the skin on, and add to a roasting tray. Season with salt and olive oil, and sprinkle with the cumin seeds. Roast for 40 minutes, until the edges have turned golden.
- Remove the squash from the oven and scoop the flesh from the skins and add to a mixing bowl. Mash, add in the sumac and season to taste with salt and pepper. If the mixture is a little watery, add a tablespoon of gram flour.
- When the dough has risen for 2 hours, knock the air out of it and divide into 6-8 balls.
- To make the flatbreads, roll the dough balls into circles and spread the squash over the surface leaving a centimetre perimeter. Fold this in half before sealing the edges with a little water and pinching together.
- Set a cast iron skillet or thick-based frying pan over a medium-high heat to warm up. Cook the flatbreads one at a time in the hot skillet/frying pan, turning until both sides are golden and some blackened patches have formed. These can be eaten straight away, or premade and reheated in the oven
- To serve, heat a tablespoon of ghee or butter in a small pan until it melts. Add 2 crushed garlic cloves with a generous pinch of salt and remove from the heat, allowing the residual heat to cook the garlic. Whilst still hot, add in some chopped parsley and brush this over the bread and serve.
Share
Last updated:
22
May
2024
Ingredients
For the flatbread dough
- 1⁄2 teaspoon active dry yeast
- 200g greek yoghurt
- 40ml warm water
- 400g flour
- 2tsp caster sugar
For the squash filling
- 1 crown prince squash
- 1 tsp cumin
- 1 tsp sumac
- Salt and pepper
- Gram flour (if necessary)
These flatbreads are worth the extra effort to serve alongside a weekend curry or tagine. You can make the flatbreads up to a day ahead and keep them in an airtight container before reheating in the oven ahead of serving.
Method
- Preheat the oven to 180℃.
- To make the flatbread dough, mix the water, sugar and yeast together and let it stand for 5 minutes.
- Next, add in the yoghurt to the yeast and water and mix, and then add the flour, and then the salt on top. Mix with your hands to incorporate into a very stiff dough. Knead the dough for 10 minutes by hand or a stand mixer before resting for 2 hours covered to rise.
- Slice the squash into wedges, leaving the skin on, and add to a roasting tray. Season with salt and olive oil, and sprinkle with the cumin seeds. Roast for 40 minutes, until the edges have turned golden.
- Remove the squash from the oven and scoop the flesh from the skins and add to a mixing bowl. Mash, add in the sumac and season to taste with salt and pepper. If the mixture is a little watery, add a tablespoon of gram flour.
- When the dough has risen for 2 hours, knock the air out of it and divide into 6-8 balls.
- To make the flatbreads, roll the dough balls into circles and spread the squash over the surface leaving a centimetre perimeter. Fold this in half before sealing the edges with a little water and pinching together.
- Set a cast iron skillet or thick-based frying pan over a medium-high heat to warm up. Cook the flatbreads one at a time in the hot skillet/frying pan, turning until both sides are golden and some blackened patches have formed. These can be eaten straight away, or premade and reheated in the oven
- To serve, heat a tablespoon of ghee or butter in a small pan until it melts. Add 2 crushed garlic cloves with a generous pinch of salt and remove from the heat, allowing the residual heat to cook the garlic. Whilst still hot, add in some chopped parsley and brush this over the bread and serve.
Share
Last updated:
22
May
2024
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