SUMAC ROASTED BRINJAL FLATBREADS

Ingredients

• olive oil, to drizzle

• 120 g Labneh Medium Fat Soft Cheese with Za'atar

• 4 Tbsp Za’ataar

• 2 Tbsp olive oil, to drizzle

• salt

• 2 Tbsp white sugar

• 1 x 10 g Instant dry yeast

• 90 ml warm water

• 3 1/2 cups bread flour

• 1 lemon, cut into wedges, to serve

• organic olive oil, for drizzling

• salt and pepper to taste

• 1 tsp sumac

• 2 x 350 g brinjals, cut into wedges

Cooking Instructions

1. Mix the yeast with a little warm water and sugar and set aside for 5 minutes.

2. Place the flour, sugar and salt in a standing mixer and add the yeast once it is foamy and bubbling, together with the water and olive oil. Knead the mixture for 10 minutes until smooth.

3. Place in an oiled bowl, cover with plastic and set aside until double in size.

4. Once the dough has doubled in size, divide into 6 balls. Cover with a damp dishtowel and allow to rest for 10 minutes. Roll each ball out into disks. Toast in a dry hot pan until it begins to char slightly. Cover immediately with a dishtowel to prevent the flatbreads from drying out.

5. While the flatbreads prove, preheat the oven to 200°C. Toss the brinjals in olive oil, sprinkle with sumac and roast for 20-30 minutes.

6. To assemble mix the za’ataar with the olive oil and spread over the flatbread. Spread a generous layer of labneh and then top with roasted brinjal and a squeeze of lemon juice. Roll up and eat immediately.

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