Quick flatbread with dukkah

Ingredients for 1 servings:

• 20 g fresh yeast, alternatively 1 tsp dry yeast
• 200 ml water, lukewarm
• ¼ tsp cumin seeds, alternatively sesame
• 300 g flour, type 550
• ½ tsp sea salt
• 1 tbsp olive oil
• Flour , for editing
• 2 tbsp hazelnuts
• 1 tbsp cashew nuts
• 1 tbsp pine nuts
• 2 tbsp sesame seeds, light
• 2 tsp cumin
• 1 tbsp coriander seeds
• 1 tbsp black peppercorns
• 2 tsp sweet paprika powder
• 2 tsp sea salt, coarse
• ½ tsp oregano, dried
• 1 tsp black sesame seeds
• e.g. olive oil, for dipping

Instructions

Working time approx. 40 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 10 minutes

Mix the yeast and 200 ml of lukewarm water. Finely grind the cumin (if desired) in a mortar and pestle, then mix it with the flour and salt in a large bowl. Add the dissolved yeast and oil and knead everything into a smooth dough using the dough hook of a hand mixer. Dust with flour and let rise, covered, for 15-30 minutes. In the meantime, prepare the dukkah: Finely chop the hazelnuts, cashew nuts, and pine nuts in a food processor. Roast them with the sesame seeds in a dry pan until golden brown. Roast the cumin, coriander, and pepper in a dry pan for 1-2 minutes, let it cool slightly, and then finely crush them in a mortar and pestle. Mix the nut and spice mixture with the paprika, salt, oregano, and black sesame seeds. Preheat oven to 80°C (60°C fan-assisted). Knead the dough briefly again, then divide it into more or less equal-sized pieces; 8-10 should be enough. Roll out one piece of dough on a floured surface with a rolling pin into a very thin and round flatbread. Meanwhile, heat a large frying pan (medium to high heat). Add a little olive oil to the pan, place the first flatbread in, and drizzle with a little oil. As soon as the underside starts to show dark spots (this happens very quickly!), turn the flatbread over and finish baking. Place in the oven and keep warm. Gradually make flatbreads from the remaining pieces of dough. Place the flatbreads, olive oil, and dukkah on the table so everyone can help themselves. Dip the flatbread first in the olive oil and then in the dukkah. Tip: Dukkah is also a great seasoning for salads or vegetables such as broccoli, beans, or cabbage. This North African spice blend also makes a wonderful addition to bulgur or couscous. Mixed with a little oil, garlic, and chilies, dukkah can be used to create a delicious sauce for pasta. It can also be used to add an exotic flavor to yogurt.