Cottage Cheese Flatbread with Hummus & Charred Eggplant
You’ll wonder how such a simple dish can bring you and your friends such joy. Healthy, light and goes perfectly with a nice glass of white.
- 250g Brancourts cottage cheese (Classic, Lactose free, Protein +)
- 300g plain flour
- 2 teaspoons olive oil
- ½ teaspoon flaked salt
- 125ml cold water (approximately)
- Olive oil to cook
- Hummus (¼ cup per flatbread)
- 8 pieces charred eggplant or red capsicum
- 12 fresh mint leaves
- Extra virgin olive oil
In a bowl, combine the cottage cheese, flour, oil, salt and 2 tablespoons of water then begin to mix to form a dough. Mixing with your hands, gradually add more water – as required – in order to bring the ingredients together to form a soft dough.
Lightly-flour your clean kitchen benchtop and turn the dough out onto this work surface and knead the dough for about 2 minutes until it’s nice and smooth. Then place it into a clean bowl, cover it with plastic wrap and rest for 15 minutes.
Divide the dough into 4 even portions. Heat a large frying pan over high heat. On your bench top, roll out the dough pieces one at a time to a thickness of about 4mm. Brush one side lightly with olive oil then place it into your hot frying pan and cook for 2 minutes (until lightly golden). Brush the top-side of the dough with oil before turning it over to cook the other side for a further 2 minutes. Remove to side plate and cover with aluminium foil to keep it warm while cooking the remaining dough (into flatbread) by the same method.
To serve, place a flatbread onto each individual plate and spread with hummus. Then top with the eggplant, torn mint leaves and a sprinkling of dukkah before drizzling with some olive oil before serving.