Flatbread with red lentil pâté
- December 2007
- Serves 6
- 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.
- 21.6g (2.5g saturated)
- 59g (5.3g sugar)
- 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
- 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.
- 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.
- 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.
- 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.
The earthy flavours call for a smooth, mellow Rhône red.
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