If you love Middle Eastern cuisine and wondered how you can make it happen for breakfast, this dish is the answer to your prayers. The seasoned chickpeas are key, but we're really here for the warm, aromatic Za'atar spiced flatbread!
You will need
- 1 cup wholemeal spelt or regular flour + more for dusting
- 1/3 cup water, warm
- 1/2 tablespoon instant dried yeast
- 1/2 teaspoon salt
- 1/2 teaspoon coconut sugar or any other sugar
- 1 tablespoon olive oil
- 2 tablepoons olive oil + 2 tablespoons zaatar spices
- 2 cups baby spinach
- 3 cloves garlic, crushed
- 1 tomato, sliced
- 1 x 400g can chickpeas, drained well
- 1 tablespoon smoked paprika
- 1 avocado, sliced
- Olive oil as needed
- Salt and pepper to taste
20 mins to prep
20 mins to cook
Make the flatbread dough at least 1 hour beforehand. Add the flour, water, yeast, salt, sugar and 1 tablespoon of olive oil to a bowl and mix until combined.
Turn the dough onto a floured surface and knead for 1–2 minutes. Cover and allow to rest for at least 30 minutes.
Meanwhile, to sauté the spinach add olive oil, spinach and garlic to a small saucepan over medium heat. Sauté until the spinach is wilted.
Preheat the oven to 180°C.
Use your hands to press the dough into a circle (like a pizza) on a lined baking tray. Use your fingers to create ‘dimples’ in the dough. Combine the olive oil and zaatar spices and brush it on the bread.
On a second baking tray, add the sliced tomato to one side of the tray. Toss the chickpeas with the paprika and add it to the other side of the tray.
Bake the bread, tomato and chickpeas in the oven for 10–15 minutes or until the bread puffs up and the tomato and chickpeas are heated through.
Cut up the bread and serve with the wilted spinach, grilled tomato, and chickpeas. Plate with slices of avocado.