Dukkah Flatbread with Chevre-Yogurt Dip

Dukkah is a versatile and popular Egyptian condiment. Dip, spread, and sprinkle dukkah to take flatbread to the next level.

Step: 1

If dough is refrigerated, let stand at room temperature, covered, for 30 minutes.

Step: 2

Preheat oven to 450 degrees F (230 degrees C) and put a pizza stone on the bottom rack.

Step: 3

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.

Step: 4

Bake until golden brown, about 10 minutes. Repeat with remaining oval. Cut flatbreads into wedges or tear into pieces.

Step: 5

Stir together yogurt, chevre, parsley, garlic, lemon zest, and dill in a bowl.

Step: 6

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.