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30-minute flatbread with sumac roasted cauliflower

  • Cook Time: 30 minutes
  • Total Time: 30 minutes

Scale

Ingredients

  • 1 head cauliflower, cut into small florets
  • 2 tablespoons olive oil
  • 2 teaspoons sumac
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 1 teaspoon salt

30-minute flatbread

  • 2 cups flour, plus more for rolling out
  • ¾ teaspoon baking powder
  • ½ teaspoon sugar
  • 2 teaspoons salt
  • 1 cup plain yogurt (whole milk! NOT greek!)

For assembly


Instructions

  1. Preheat oven to 425.
  2. Toss cauliflower with 2 tablespoons olive oil, sumac, cumin, paprika and salt. Arrange on a baking sheet and roast for 20-25 minutes until soft and caramelized, tossing about halfway through.
  3. While cauliflower roasts, make flatbread: Whisk together flour, baking powder, sugar and salt in a bowl. Add yogurt and use spoon to combine with dry ingredients. Turn out on counter and knead for about a minute, or until dough comes together. Dive into 4 pieces and allow to rest for 10-15 minutes.
  4. Working one at a time, roll each dough ball out until it’s about ⅛ inch thick. They don’t have to be perfect circles so don’t worry too much. If dough starts to stick, add a little flour to your surface.
  5. Heat 1 tablespoon of oil in a large skillet (I found that cast iron worked the best, but other pans work too. Just make sure it’s large enough to fit each piece) over medium-high heat. Once hot, add one round of dough and let cook for 2-3 minutes. When underside is golden brown and the top starts to puff up a bit, flip and cook for 1-2 moe minutes. Remove and continue with remaining rounds.
  6. Assemble flatbreads: Spread 1-2 tablespoons of hummus on top of warm flatbread. Top with cauliflower, pickled onions, cilantro and any other toppings you want (feta cheese would be amazing. avocado would be great too!). Sprinkle with a little flaky sea salt and enjoy!

Notes

Flatbread recipe from Bon Appetit

The flatbread tastes best when fresh, but you could cook them all ahead of time and then reheat in the oven before topping.

Sorry vegan friends, the flatbread itself has yogurt in it and I haven't tried it with a dairy-alternative yet. I'll try soon!