Restore Bone Broth Flatbread and Hummus


Restore Bone Broth Flatbread and Hummus

Serves: Time: 3:30 Skill:
Recipe by @bunnyeatsdesign
Flatbread Ingredients:
  • 250 ml Restore bone broth
  • 250 g potato (peeled and cubes)
  • 1 tsp active dry yeast
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt
  • 3 cups plain flour
  • 1-2 tbsp melted butter

Hummus Ingredients:
  • 250 ml Restore bone broth 400 g can chickpeas (rinsed and drained)
  • ¼ cup tahini
  • 2 garlic cloves (minced)
  • 2 tbsp lemon juice (freshly squeezed)
  • 1 tsp smoky paprika or your favourite spice blend
  • ½ tsp ground cumin
  • 1 tsp salt
  • 2 tbsp extra virgin olive oil
For the Flatbread:

Place cubed potato and Restore bone broth into a small saucepan and bring to a simmer. Simmer for 10 minutes until potatoes are tender. Strain the bone broth into a cup and place the cooked potatoes back into the saucepan. Mash the potato and reserve.

Measure out ½ a cup of hot bone broth and place this into a large mixing bowl. Add 1/2 a cup of room temp water to the bowl and sprinkle with yeast. Leave for 10 minutes until foamy. Once yeast is foamed up, add olive oil, salt and the mashed potato to the bowl. Whisk until combined. Add flour and combine.

The dough will appear to be on the drier side until kneading. Turn dough out onto clean surface and knead for 10 minutes until smooth but slightly sticky dough forms.

Place dough into an oiled bowl, cover with a tea towel and leave in a warm place for 2 hours until doubled in size.

Line a baking sheet with baking paper and divide the dough in half. Make a large sausage shape from each half and divide each into 4 even pieces. Form each piece into a ball about the same shape and size of a mandarin and place the balls onto the baking paper lined baking sheet, spacing out to allow for rising. Allow the dough to sit at room temperature for 30 minutes until doubled in size. At this stage, these can be covered and refrigerated until needed.

For the Hummus:

Place the bone broth and drained chickpeas into a small saucepan. Place on the stove on medium heat. Bring to a boil and simmer for 10 minutes. Remove from heat and allow to cool for 15 minutes.

Place tahini, garlic, lemon juice, paprika, cumin and salt into a food processor followed by the chickpeas and bone broth. Process until smooth. Season to taste. Transfer to a bowl and drizzle with extra virgin olive oil. Optional: garnish with extra chickpeas and a dusting of paprika.

Preheat oven to 80°C and place a large frying pan on medium high heat.

Spray 2 squares of baking paper with cooking spray. Place a dough ball between the oiled baking paper and roll out using a rolling pin to 20cm round. Peel off the top layer of paper and transfer the flattened dough to the hot frying pan, peeling off the remaining piece of paper. Cook for 1 to 2 minutes per side and brush with melted butter. Once cooked, transfer flatbread to the tray in the oven to keep warm. Repeat process until all flatbreads are cooked.
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