Dukkah is a versatile and popular Egyptian condiment. Dip, spread, and sprinkle dukkah to take flatbread to the next level.
If dough is refrigerated, let stand at room temperature, covered, for 30 minutes.
Preheat oven to 450 degrees F (230 degrees C) and put a pizza stone on the bottom rack.
Halve dough and roll each half into a 10-inch oval on a lightly floured surface. Brush each oval with 1 tablespoon oil. Put 1 oval on a cornmeal-dusted baking sheet or baking peel and transfer to the pizza stone.
Bake until golden brown, about 10 minutes. Repeat with remaining oval. Cut flatbreads into wedges or tear into pieces.
Stir together yogurt, chevre, parsley, garlic, lemon zest, and dill in a bowl.
Put 3 tablespoons oil in a small bowl and dukkah in another bowl. Serve flatbread with all 3 bowls. Dip flatbread in oil, then in dukkah, and use chevre-yogurt dip for spreading.
Per Serving: 273 calories; protein 7.8g; carbohydrates 29.3g; fat 15.8g; cholesterol 8.4mg; sodium 445.8mg.
The quality of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which not always getting bigger as well as white bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.