My most recent food obsession is muhammara. I was first introduced to it a couple weeks ago while at lunch after church. In the words of my pastor, “This is what they serve in heaven.” This stuff is outstanding. It’s kind of like hummus but it’s not. It originated in Syria and is popular in Lebanon, Turkey and the surrounding areas. The key ingredients are roasted red peppers, walnuts and pomegranate molasses. You may also see it referred to as pomegranate hummus or pomegranate muhammara.
I regret to say that I have not been attempted to make this myself, preferring for the time being, to buy it by the pound from the Middle Eastern restaurant/deli near my church. What makes this so wonderful is it’s subtle sweetness and mellow character. With the large quantity I’ve been purchasing, I’ve quickly run out of pita and while this is great with fresh vegetables, it’s best with a simple flatbread. So while I cannot provide you with a self-tested muhammara recipe (although there are many out there), I will give you a quick, healthy flatbread recipe that could be used for a number of dishes whether you’re preparing a Greek, Middle Eastern or Indian meal, enjoy snacking on flatbread or use it to sop up soup or sauce.
Easy Whole Wheat Flatbread
1 1/2 c unbleached whole wheat flour (I prefer King Arthur here)
1 t baking powder
1 t sea salt
1 1/2 c plain Greek yogurt (I prefer Fage)
- In a mixing bowl, combine dry ingredients.
- Stir in yogurt with spoon until well combined. Using hands, form into a near-ball shape.
- Lightly knead dough on floured surface for about one minute. Then divide into six balls. Let sit for about ten minutes.
- Flatten and create rounds about the size of a small pita.
- Heat olive oil in a small pan over medium-high heat. Cook rounds one by one, for about 1-2 minutes on each side or until browned and slightly puffed.