Muhammara Flatbreads
Chef Noor blends walnuts, peeled tomato, onion, pepper paste, tomato paste and spices into a rich muhammara, simmers it for a few minutes, then spreads it over rounds of a soft yeasted dough and bakes them until golden and fragrant.
Muhammara flatbreads have a soft dough spread and topped with a rich red mixture of walnuts, pepper, and tomato. Baked until their edges turn golden, they make a warm starter or breakfast with a savoury, gently spicy flavour.
How to Prepare
Mix the dough ingredients into a soft dough and knead well; cover and leave to rise in a warm place until doubled.
For the muhammara, blend the onion, peeled tomatoes, walnuts, tomato paste, pepper paste, spices and salt in a food processor.
Cook the muhammara over the heat for a few minutes until thickened.
Roll the dough into rounds and spread each generously with the muhammara.
Bake in a hot oven until the bases are golden. Serve warm.
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Let the muhammara cook down until it is thick and spreadable — a loose sauce will soak the dough instead of crisping it.
Ingredient Swaps
Replace the red pepper paste with roasted, blended peppers for a similar flavour.
Use buttermilk or water if yogurt is not available for the dough.
Add a pinch of chilli or pomegranate molasses for depth in the topping.
Common Questions
How do I spread the dough without tearing?
Let it rest after proofing and spread it gently on an oiled surface.
Why did my dough turn tough?
Usually from too much flour or under-proofing; let it rise until doubled.
Is it served hot?
Yes, it is best warm straight from the oven.
How do I store it?
Keep it in a sealed container for a day and reheat in the oven to restore crispness.
Can I freeze it?
Yes, freeze after baking and reheat in the oven when needed.
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