Flatbread with red lentil pâté

Flatbread with red lentil pâté
  • Serves icon Serves 6
  • Time icon Takes 30 minutes to make, plus proving and chilling

Coriander flatbreads with a red lentil pâté is a fragrant but simple Moroccan-inspired dish, it is a perfect snack or starter.

Nutrition: per serving

Calories
484kcals
Fat
21.6g (2.5g saturated)
Protein
18.3g
Carbohydrates
59g (5.3g sugar)
Salt
0.2g
Calories
484kcals
Fat
21.6g (2.5g saturated)
Protein
18.3g
Carbohydrates
59g (5.3g sugar)
Salt
0.2g

Ingredients

  • 1 tsp coriander seeds
  • 250g strong plain flour, plus extra for dusting
  • 1 tsp paprika
  • 7g sachet easy-blend yeast
  • 150g natural yogurt
  • 2 tbsp olive oil, plus extra for brushing and drizzling

For the pâté:

  • 1 tbsp olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 100g pine nuts
  • 1 bay leaf
  • 1 tbsp tomato purée
  • 1 tsp ground coriander
  • ½ tsp cayenne pepper
  • 
½ tsp caraway seeds
  • ½ tsp ground cumin
  • Finely grated zest and juice of 1 large lemon
  • 200g red lentils, cooked
  • 100g can chickpeas, rinsed and drained
  • 
Small bunch of fresh coriander, chopped, plus extra for garnish

Method

  1. Dry-fry the coriander seeds in a hot frying pan for 30 seconds, until fragrant. Put in a pestle and mortar, and lightly crush. Return to the pan, add 100ml water and bring just to the boil. Set aside until warm.
  2. Sift the flour, paprika and a pinch of salt into a large bowl, then stir in the yeast. Stir in the yogurt, coriander water and oil. Mix to a dough, turn out onto a floured surface and knead for 5 minutes, until smooth. Put in a bowl, cover and prove for 1 hour, until doubled in size.
  3. Meanwhile, make the pâté. Heat the oil in a frying pan over a medium heat. Add the onion and garlic and cook for 5 minutes, until soft. Add the nuts and bay leaf, cook for 2 minutes, then stir in the purée and spices and cook for a further 5 minutes. Stir in the lemon zest and juice, discard the bay leaf and tip into a blender. Add the cooked lentils and chickpeas and whizz to a chunky pâté. Season, stir in the chopped coriander, then cover and chill.
  4. Knock back the dough and divide into 6. On a floured surface, roll out each to a 10-12cm circle. Heat a griddle pan until hot, brush each dough circle with oil and griddle, in batches, for 30 seconds each side, until golden. Serve with the lentil pâté and a drizzle of oil.

delicious. tips

  1. The earthy flavours call for a smooth, mellow Rhône red.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious. magazine today

Rate & review

Rate

2.6 votes

Reviews

Share a tip

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe to the digital edition of delicious. magazine