Simple & delish Fatteh with GF homemade flatbread and dairy free greek style yoghurt. A levantine dish typically served at breakfast or lunch and the crowd pleaser at any gathering. There are so many varieties...but I love mine with eggplant, fresh herbs and pomegranate arils or molasses. It's also popular with toasted pine nuts!
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'Fatteh' literally translates to 'crumbs' or 'pieces' and in this instance, it's in reference to the bread. This dish is meant to be eaten with your hands, using the bread to dip into the yoghurt.
'Fatteh' - Crispy bread, yoghurt and chickpeas with herbs and pomegranate molasses
Time: 35 Minutes Yield: 8 Servings
Nutrition Facts (coming soon)
Ingredients
For Bread:
300g Dairy free yoghurt of choice or full fat greek style yoghurt
300g GF Flour
10g Dry Yeast
1 tsp Baking Powder
1 tsp Salt
For Fatteh:
400g (1 can) chickpeas
1-2 small eggplants, finely diced (into little cubes, 2x2cm)
1 pomegranate (take the arils out and clean them), or 1 tbsp pomegranate molasses
1/2 cup of mint and parsley, chopped or picked from sprigs
2 cups yoghurt
3/4 cup tahini paste
1 tsp sumac
1 lemon, juiced
1 garlic clove, crushed
Method For your own GF flatbread:
(Note: if you're using store bought bread, skip to fatteh recipe)
1. Mix 300g yoghurt with 300g GF flour (I use @mulinocaputo), 10g dry yeast, 1 tsp baking powder and salt. Knead enough just to bring it together and let it sit for about 15-30 minutes covered in flour and wrapped in a towel while you prepare other components of the dish.
2. After 15-30 minutes, dust a work surface and rolling pin with flour, divide your dough into quarters and then those quarters in half. Use your hands to flatten the dough and then use the rolling pin to roll each piece into a round shape roughly 2mm thick.
3. Place a pan on high heat, then once hot, cook flatbreads for 1-2 minutes on each side or until puffed up. Use tongs to flip. The breads will be nice and soft and you can brush with olive oil then bake for 30 minutes for crunch.
For Fatteh:
1. Rinse chickpeas from a can thoroughly and set aside.
2. Dice 1-2 eggplants so you have small cube sized pieces and then toss through with about 1 tsp extra virgin olive oil. Add into an air fryer or oven at 180 degrees for 15-30 minutes to cook.
3. While the eggplant is cooking, mix 2 cups of yoghurt with 3/4 cup tahini paste. Add 1 crushed garlic clove, 1 tsp salt, and juice of 1 lemon. Mix until combined.
5. If you're using store bought bread, bake in oven until crispy and then break apart and place into plate or bowl.
6. Top the bread with cooked eggplant, chickpeas, yoghurt mix, herbs, sumac, pomegranate arils and/or other toppings of choice and enjoy!!
