Cumin Flatbreads with Charred Eggplant Dip
Cook: 50 mins | Total: 1 hrs 10 mins | Serves: 4 to 6 servings
Forget those dry, store-bought wraps or the overpriced appetizer platters at your favorite bistro. Making Cumin Flatbreads with Charred Eggplant Dip at home gives you that irresistible contrast of warm, pillowy bread and a smoky, creamy dip without the restaurant price tag.
We get a much better texture by mixing together whole-milk yogurt and flour, which creates a soft dough that puffs up beautifully in the pan. Adding cumin seeds directly into the dough adds a toasted, earthy aroma that you just can't find in pre-packaged versions.
The real magic happens with the eggplant. By charring the vegetable until it's tender and blending it with rich tahini, we create a savory base for these Cumin Flatbreads with Charred Eggplant Dip. It is a simple process that makes your kitchen smell amazing.
You will love how the olive oil crisps up the edges of the bread, making them the ideal vessel for every scoop of that smoky dip. Grab your skillet and get ready to enjoy these Cumin Flatbreads with Charred Eggplant Dip.
Cumin Flatbreads with Charred Eggplant Dip
Instructions
Step 1
Get your fire going first using untreated wood or natural hardwood lump charcoal. You want a steady, glowing heat established while you prep the dough, so start this about 30 to 45 minutes before you plan to bake.
Grab a large mixing bowl and whisk together your flour, cumin seeds, salt, and baking powder. Pour in the yogurt and stir with a spoon until a shaggy, clumpy dough forms.
Turn the dough out onto a clean counter and knead it gently with your hands. Keep working it for a few minutes until the texture feels smooth and elastic.
Cover the dough with a clean kitchen towel and let it relax for 20 minutes. This short nap makes the dough much easier to roll out later.
Step 2
Gently pinch and tear your dough into six equal portions. Roll each piece into a smooth ball, then use a rolling pin to flatten them into circles about 5 to 6 inches wide.
If the dough feels a bit tacky, go ahead and sprinkle a tiny bit of flour on your surface. Just be sure to brush away any extra flour before cooking so you get those beautiful charred bubbles on your flatbreads.
Step 3
Once your fire has settled into a bed of glowing orange embers and grey ash, we can get started on the dip. First, peel away any loose, papery skin from your garlic cloves. Lay them on two sheets of foil, give them a light drizzle of olive oil, and wrap them up tight.
Tuck that foil packet right into the embers. Let the garlic roast for about 20 to 30 minutes, shifting the packet occasionally so nothing burns. You'll know it's ready when the cloves feel soft and jammy when you press on them.
While the garlic is roasting, grab your eggplant and pierce the skin a few times with a fork to let the steam escape. Set the eggplant directly onto the hot embers.
Keep an eye on it for 20 to 25 minutes, turning it every so often to ensure it cooks evenly. You're looking for the skin to be completely charred and the inside to feel tender all the way through. Once it's soft, pull it off the fire and let it cool for a few minutes before scooping out the flesh.
Step 4
While your eggplant and garlic are roasting, it's time to get those flatbreads on the fire. Since live embers can be unpredictable, test your heat first by holding your hand about 6 to 8 inches above the coals; if you have to pull away after 2 or 3 seconds, you've found the sweet spot.
Carefully lay two rounds of dough directly onto the embers, making sure they don't overlap. Keep a close eye on them and shift the dough if any spot looks like it's burning too quickly.
Cook for about 45 seconds to a minute until the surface starts to bubble and the underside is beautifully browned with a few charred spots. Flip them over and repeat the process for the second side.
Once they're done, use a pastry brush to gently whisk away any stray ashes. Wrap your finished breads in a clean kitchen towel to keep them soft and warm while you finish the rest of the batches.
Step 5
Now we get to the best part: assembling that smoky dip. Slice open your roasted eggplant and scoop the tender flesh into a large mixing bowl, leaving the skin behind. Squeeze those softened, roasted garlic cloves right in with the eggplant.
Next, stir in the tahini, lemon juice, olive oil, and salt. Use a fork to mash everything together for a few minutes until the mixture is mostly smooth but still has a little bit of rustic texture.
Finish it off by folding in your chopped cilantro and parsley. Give it one last stir and serve it immediately alongside your warm, toasted cumin flatbreads.
Nutrition Information
calories: 254
fat: 7g
carbohydrate: 42g
protein: 8g
fiber: 5g
sugar: 6g
servingSize: 1 of 6 servings
My Tip
To get those beautiful bubbles on your flatbreads, make sure you brush off any extra flour from the dough rounds before they hit the heat. Too much flour on the surface can burn quickly and leave a bitter taste.
Leftovers
Keep your dip in a sealed jar and flatbreads in a zip-top bag for up to four days in the fridge. To get that fresh-off-the-stove feel, quickly warm your bread in a dry skillet over medium heat.
Make It Your Own
Swap the cumin seeds for nigella seeds or sesame seeds to give your flatbreads a nuttier, more earthy flavor. You can also use Greek yogurt instead of plain yogurt for a slightly thicker dough.
