Flat breads and hummus recipe

Crafted by Chef Philip Mayo

“This dish is a great side or as a little sharing starter with friends, or just for yourself! Feel free to change the spices you use, but these are my personal favourites. The Argan Oil really gives this a deeper, richer flavour that sets this recipe above all others.”

Preparation time 
10 minutes

Cooking time 
20 minutes


For the flatbreads (makes approx. 10):

  • 350g self-raising flour
  • 350g natural yogurt
  • 1 tsp baking powder
  • ½ tsp of turmeric, curry powder, paprika
  • Pinch of salt

For the hummus:

  • 500g drained chickpeas
  • 150ml natural yogurt
  • 2 cloves of garlic
  • 50ml Traditional Argan Oil
  • Pinch of sea salt
  • 1tsp paprika
  • 1 tsp turmeric
  • Water to thin if necessary


  1. Add the dry ingredients into a mixer with a dough hook attachment. If doing it by hand, then make a well in the middle.
  2. Pour the yoghurt into the mixture and start to mix together. You want it fully combined, but not overworked. If doing by hand, slowly mix in a bowl until it comes together, transfer onto the worktop and gently knead until it is fully combined. Put in a bowl and leave in the fridge; covered and resting for 20 minutes.
  3. For the hummus: Place the chickpeas, yoghurt, garlic and spices in a food processor. Blitz the ingredients until they become smooth – if needed, add a small amount of water to thin it out. Season to taste. When serving, drizzle the Argan Oil over the hummus and add a pinch of paprika.
  4. Now take the flatbreads out of the fridge, divide the dough into 8 equal-sized balls on a floured work surface. Gently roll out each ball to a size of a small plate – this is how they will look like once cooked.
  5. Place a pan on a medium heat. Once hot, add a small amount of olive oil and place the flatbreads in one at a time and cook for 3 minutes on each side. Once coloured and cooked, leave to cool and serve with the hummus. Delicious!

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