Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Cumin Flatbreads with Charred Eggplant Dip
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- Level: Intermediate
- Total: 1 hr 10 min (plus time to build the fire)
- Active: 50 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 254
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 8 g
- Cholesterol
- 5 mg
- Sodium
- 491 mg
Cooking directly on hot embers gives these yogurt flatbreads and smoky eggplant dip a flavor that's hard to replicate on a standard grill. The cumin-scented flatbreads puff and char in minutes, while the eggplant and garlic soften in the coals for an easy dip that pairs perfectly alongside. They're both fun and surprisingly easy to do, and each recipe is just as useful on its own as it is served together.
- Level: Intermediate
- Total: 1 hr 10 min (plus time to build the fire)
- Active: 50 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 254
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 8 g
- Cholesterol
- 5 mg
- Sodium
- 491 mg
Ingredients
For the Flatbreads:
For the Eggplant Dip:
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Directions
- Make a fire with untreated wood or natural hardwood lump charcoal (or a combination). While the fire is burning, make the flatbread dough: Combine the flour, cumin seeds, salt and baking powder in a large bowl. Stir in the yogurt to make a shaggy dough. Transfer to a clean work surface and knead until smooth. Cover and let rest 20 minutes.
- Divide the dough into 6 pieces and roll into six 5- to 6-inch rounds. (If the dough sticks, dust with a little flour but use as little as possible and brush off any excess.)
- When the fire has died down and is mostly ashy embers with some orange showing through, start the dip: Remove any loose papery skin from the garlic. Place the garlic on 2 sheets of foil, drizzle lightly with olive oil and wrap well. Place on the embers and let cook until the garlic is soft, 20 to 30 minutes depending on your fire, moving the garlic around as needed to cook evenly. Pierce the eggplant in a few places with a fork and place directly on the embers. Cook, turning and moving as needed to cook evenly, until the skin is charred and the eggplant is tender all the way through, 20 to 25 minutes. Remove and let cool slightly.
- While the eggplant and garlic cook, cook the flatbreads: Working with 2 at a time, find a space where you can hold your hand about 6 to 8 inches over the embers for 2 to 3 seconds before pulling it away. Lay 2 rounds of dough on the embers, being careful not to overlap the dough. Cook, moving if needed to keep the dough from burning, until the surface begins to bubble and the underside is browned and lightly charred in places, 45 seconds to 1 minute. Flip and cook the second side in the same manner. Brush off any ashes that remain on the flatbreads with a pastry brush and wrap the flatbreads in a kitchen towel to keep warm while you cook the rest. (When cooking over a live fire, the heat can change quickly. Test the temperature of your cooking spot with your hand over it before each batch and adjust the cooking spot and time as needed.)
- Make the dip: Cut the eggplant open and scoop the flesh into a large bowl; discard the skin. Squeeze the roasted garlic cloves into the bowl. Add the tahini, lemon juice, olive oil and 1/2 teaspoon salt. Mash with a fork until mostly smooth. Stir in the cilantro and parsley. Serve the dip with the warm flatbreads.
