Flatbread with Dukkah

Flatbread is quick and easy to make, but when you add Dukkah, it gets an extra dimension. The nutty crunch and warm spices in Dukkah turn simple flatbread into something really special.

These are the kind of breads you’ll want to tear and dip, share at the table or snack on straight from the pan. They’re soft in the middle, slightly crispy at the edges – and the Dukkah adds just the right amount of flavor, texture and attitude.

Perfect alongside hummus, tzatziki, eggplant dip, or a fresh salad – or just on their own with a drizzle of oil. They’re also brilliant as a base for wraps or mezze-style spreads.

This recipe comes from food blogger Ida Lawaetz at Nordish.dk. Check out her website and follow her on Instagram @nordish_.

2 dl (about ¾ cup) lukewarm water
2 tbsp Greek yogurt
7–8 g (about 2 tsp) yeast
1 tsp salt
400 g (about 3¼ cups) Manitoba flour
Semolina flour for dusting the surface
Olive oil and Dukkah for topping
Garlic (Optional)

Dissolve the yeast in lukewarm water. Add salt and yogurt, and mix well. Add the flour and knead the dough until it comes together – either in a stand mixer at high speed or by hand (just give it a good 8–10 minutes of kneading until smooth and elastic).

Divide the dough into nine small balls. Let them rise for 30 to 45 minutes.

Roll out the dough thinly on a floured surface. I like to dust with semolina flour as it helps make the bread a bit crispier.

Cook the flatbreads in a dry pan over medium heat for one to two minutes on each side. They’ll puff up beautifully with air bubbles and turn nice and fluffy.

Drizzle a little olive oil on each flatbread and sprinkle with Dukkah. You can also use garlic oil made by mixing finely chopped garlic with olive oil.

They're perfect for scooping up creamy hummus, tzatziki, baba ganoush or a fresh tomato salad. You can also serve them alongside grilled veggies, soups, or as a quick and tasty snack on their own.

Enjoy!