Here’s How You Make Flatbreads And A Trio Of Dips



For the flatbreads:

– 300g plain flour
– 200ml water
– salt & pepper

For the hummus:

– 200g chickpeas
– 5 sun-dried tomatoes
– 3 tbsp oil from the sun-dried tomato jar
– 1 garlic clove
– salt and pepper

For the peanut dip:

– 1 red chilli
– 1 garlic clove
– 200g crunchy peanut butter
– 270ml coconut milk
– 1 tbsp oyster sauce
– 1 tbsp dark soy sauce
– 1/2 lime
– salt and pepper

For the tzatziki:

– 250g natural yoghurt
– 1/3 cucumber
– Small handful of mint leaves
– 1/2 lime
– Salt & pepper



For the flatbreads, mix together the flour, water and seasoning.


Knead for five minutes, before rolling into a sausage shape and portioning into eight equal pieces.

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Roll them out into flatbreads and cook in a pan on a high heat for one minute on each side.

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For the hummus, blitz together the chickpeas, tomatoes, oil, garlic and seasoning.

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For the peanut dip, cook the chilli and garlic for one minute.

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Add the peanut butter, oyster and soy sauce and coconut milk.

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Finish with the juice of half a lime and seasoning.

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Finally, for the tzatziki remove the seeds from the cucumber and dice.

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Mix the cucumber together with the yoghurt, mint, lime juice and seasoning.

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Now, enjoy.