Homemade Flatbreads with Tabbouleh and Hummus

Along with heaps of parsley and mint, it has olive oil, seasoning and some tomato and bulgar wheat. The parsley is the main ingredient here, not the wheat. The flat breads are a delicious accompaniment to the salad as they add a great crunch.


For the Flatbreads:

300g self-raising flour

2 tbsp. olive oil

2 cups grated haloumi or crumbled feta

1 cup boiling water

1 cup chopped spring onion (optional)

For the Tabbouleh:

2 bunches flat-leaf parsley (350g)

1 small bunch mint (50g)

2 cups Bulgar wheat

1 tomato, chopped

2 spring onions, chopped

100ml olive oil

Juice of 2 lemons

Mediterranean Delicacies Low-fat Hummus to Serve

or Mediterranean Delicacies Hummus


For the flatbread:

Place all the ingredients in a bowl and mix to form a soft dough. Set aside for 15 minutes to rest. Divide into 8 and roll out to 30cm long. Heat a large pan or griddle pan and fry on both sides until golden and crisp.

Make the tabbouleh

Chop the parsley finely using a very sharp knife. Mix through with the rest of the ingredients. To serve, spread the flatbread with hummus and top with the tabbouleh.

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