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.
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.
Let the muhammara cook down until it is thick and spreadable — a loose sauce will soak the dough instead of crisping it.