Oriental flatbread with three dips
Ideal as a snack at a party or just for a little snack in between. Producing the dips is a bit time consuming, but if you do a single serving, you can eat it for a whole week ;-) Ingredients: For the dips: 1 large cup of natural yoghurt 1 cup of skim quark 1 small lemon 1 glass of cooked chickpeas 2 Avocado 2 garlic cloves 1 half cucumber chives salt pepper cumin (= cumin) sesame oil olive oil (the oil serves to enhance the taste, but can also be omitted!) For the flatbread: (8 small flatbreads) 500g spelled flour (alternatively: wheat flour) 1 packet dry yeast olive oil approx. 300ml lukewarm water approx. 20 green olives (without stones, gladly also with paprika filling) salt rosemary (dried) Let's start: mix in a bowl of flour with the yeast and a pinch of salt, water, olive oil and knead with your hands , Cover and best place on a heater. Now cut the olives into small pieces. Knead the olives with the dough and let rest for another 10 minutes. Preheat the oven to 200 ° C with circulating air. Divide the dough into 8 portions over time and press (or roll out) into small, approx. 1cm thin flat bread. If the dough sticks, add some flour to it. Now put a baking paper on the grid of the oven and place the flatbread on top. Brush with olive oil, sprinkle with salt and rosemary. Put in the oven for about 20 minutes. They are finished when golden brown. Now for the dips. For this you need a mixer. 1. Avocado Dip: Peel the two avocados, remove the core and cut into pieces. Add the juice of half a small lemon. Cut two cloves of garlic into small pieces and add. Add to that a dash of olive oil, salt, pepper and 4 tablespoons of yogurt. Mix everything together. Maybe season it until it is salty enough. 2. Chick-pea sauce: Add the chickpeas to the blender, add the juice of the other half of the lemon, a small dash of sesame oil, salt, a decent pinch of cumin and 6 tablespoons of yogurt. Mix everything (relatively long, because Kicherebsen are also cooked are still quite hard) and maybe even spice it up. 3. Quark with cucumber: In order to use up the remaining yoghurt, you can quickly make a quark. For this you do not need the mixer anymore, you can stir it by hand: mix yoghurt and skimmed quark in a bowl. Cut cucumber into small pieces, including lifting. Cut chives into small pieces and fold in as well. Season with salt and pepper. To eat these three dips with the best still warm pita bread :-) Extra tip: Expect to leave something of the dips when the bread is consumed. The avocado cream tastes good on baguette, the chick-pea on wholemeal bread. The quark can be enjoyed well with raw food (such as cucumbers, carrots, peppers, celery ..).
