· By Hannah Mccollum
Soft, flavourful and packed with warming spices, these vegan turmeric and ginger flatbreads are perfect for dipping, wrapping or enjoying solo. Lightly crisp on the outside and fluffy inside, they pair perfectly with ChicP hummus for the ultimate snack or side.
1. Prepare the dough In a large bowl mix the flour, baking powder, sea salt, turmeric, ginger and basil. Add the minced garlic, olive oil, golden syrup and most of the cold water. Keep a little water aside in case you need more. Use a silicone spatula to bring everything together into a dough. If it’s too dry, add the remaining water. Knead for 4-6 minutes then transfer to a floured surface, cover with a tea towel and let it rest for 5 minutes.
2. Shape the flatbreads Divide the dough into four equal parts (or two for larger flatbreads). Dust each piece with a little flour and roll into a flat disc shape.
3. Cook the flatbreads Heat 2 tbsp of vegetable oil in a pan over medium heat until shimmering. Add a flatbread and cook for 1-2 minutes on each side until golden brown. Transfer to a plate and cover with a tea towel to keep warm. Repeat with the remaining dough adding more oil as needed.
Ready to dig in?
These golden flatbreads are best served warm with a pot of ChicP hummus for dipping or alongside a fresh seasonal salad.
Tag us @chicpfood when you make them, we want to see your golden creations! ✨🥙