Fairtrade spices Dukkah & Flatbreads
This is a recipe from Vanessa’s 2nd book Food for Thought and it is made for sharing. It’s a tear and share, with aromatic spices, textured toasted hazelnuts, warm flat breads and green grassy olive oil. It is the kind of food that you put down in the middle of the table and chat with friends about life. Life should be delicious and life should be fair.
Dukka stores in an airtight container mixture will keep fragrant for up to a week, so you can make it ahead, and the flatbreads will fresh keep for 3 days wrapped in a cotton tea towel. – simply warm before serving.
- 200g hazelnuts
- 2 tablespoons sesame seeds
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- half a table spoon fennel seeds
- ¼ tsp of whole black peppercorns
- a good handful of fresh mint
- 1 teaspoon sea salt
Warn a heavy based pan over a low to medium heat and toast hazelnuts, stirring occasionally for about 4 – 5 minutes. Allow to cool. Add sesame seeds, coriander, cumin, fennel, and peppercorns to same skillet. Toast, stirring continuously, until fragrant. This takes about 1-2 minutes. Allow to cool. Then transfer both the nuts and spices into a pestle and mortar and add the salt. I prefer to use the pestle and mortar to coarsely grind the mixture, but you can use a food processor, but be mindful not to grind the mixture too finely.
When you are ready to serve add very finely chopped fresh mint.
For the flatbreads
- 3 tbs cumin organic seeds
- 250g water at 28 degrees
- 100g 1st build sourdough starter
- 220g Khorason Flour
- 220g strong white organic bread flour
- 1 tsp garlic sea salt
- 1 tsp of garlic sea salt to garnish
- 20g water
- 20g organic natural yogurt
- 1 small beaten free range egg
- ½ tsp finely ground sea salt
- Place a heavy base pan over a low to medium heat and toast the cumin seeds for about 2 minutes. This will really make these classic Egyptian seeds sing with flavour.
- Mix the water and sourdough starter together in the bowl
- Stir in the flour, salt, and cumin
- Leave for 10 minutes.
- Knead for about 4 minutes then cover the bowl a dinner plate, that fits ( or oiled clingfilm but the dinner plate is far more environmentally friendly) and put in the fridge overnight or leave on the side in the kitchen until it is roughly double in size.
- Preheat to 220?C/gas mark 8 and put your Welsh Baking stone inside.
- Scrape your dough onto a lightly floured work surface. Shape and pat out your dough gently and cut into 6 pieces using a 12cm circular cutter.
- One at a time, form the flatbreads to about 6 – 8 inches in diameter (depending on how thick you want your flat breeds to be) by pressing down firmly onto the dough with your fingertips.
- Turn the bread 90 degrees and repeat to make a grid pattern in the dough.
- Make the egg wash by combining the ingredients and lightly brush the top of each piece of dough, then place in the preheated oven.
- Reduce the temperature to 200?C/gas mark 5 and bake the flatbreads until golden, which takes about 12 – 15 minutes on the stone.
- Transfer your flatbeds to a wire rack and serve them soon after baking. You can reheat the breads in a hot oven for a couple of minutes before serving.
- They will fresh keep for 3 days wrapped in a cotton tea towel.
- Serve with a bowl of olive oil.