These flatbreads are topped with some moreish harissa mushrooms cooked in a smokey tomato sauce.
These fluffy flatbreads are topped with some moreish harissa mushrooms cooked in a smokey tomato sauce. This is a hearty and filling dish that you can serve for lunch or dinner. This recipe is really easy to make and so satisfying.
How to make the flatbreads
You can easily make flatbreads at home in a number of different ways. For this recipe, I have used some self-raising flour but you can use plain flour as in this recipe for Roasted cauliflower flatbreads with muhammara dip. Both plain and self-raising flours work really well.
The essential ingredient to make fluffy, moist and soft flatbreads is yoghurt. Both dairy-free and conventional yoghurts are suitable. Some dairy-free yoghurts like the ones that are coconut-based will add a bit of an aftertaste so opt for a neutral yoghurt such as soy or oat if this is not to your taste.
This recipe makes about 4 large flatbreads. You will need a large non-stick pan to cook them. Temperature is key so make sure the pan is very hot before you place the first flatbread in it. I do not use any oil or grease. Instead, I simply cook each flatbread for 2 mins or so on each side until it starts to char. When done, the flatbreads can be kept warm and covered in the oven while you cook the rest.
How to make harissa mushrooms
The flatbreads are topped with some very moreish harissa mushrooms that you can start making while the flatbread dough is resting.
The mushrooms are cooked with onion, garlic, red pepper and canned tomatoes. For spices, I am using Belazu rose harissa (which is not as spicy as conventional harissa), cumin and smoked paprika. I also included some chickpeas for added protein.
You can leave the mushrooms to simmer while you cook the flatbreads. This will enable the sauce to thicken nicely.
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I hope you enjoy these flatbreads with harissa mushrooms as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
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Flatbreads with Harissa Mushrooms [vegan]
Disclaimer: the equipment list above includes affiliate links to products I use and like.
FOR THE FLATBREADS:
- 350 g self-raising flour
- 1 tsp salt
- 300 g dairy-free yoghurt
- 1 Tbsp olive oil
FOR THE HARISSA MUSHROOMS:
- 2 Tbsp olive oil
- 80 g red onion
- 2 garlic cloves
- 1 red pepper, diced
- 250 g mushrooms, sliced
- 400 g can chopped tomatoes
- 1 tsp cumin
- 1 tsp smoked paprika
- 3 Tbsp rose harissa
- 400 g can chickpeas
- 1 small handful of chopped coriander leaves
- lemon juice to taste
- dairy-free yoghurt
- fresh coriander
- In a bowl mix together the flour and salt. Add the yoghurt and olive oil and knead until you have a smooth and elastic dough. Add a bit more flour if the dough is too wet or a bit more yoghurt if the dough is too dry. Cover and set aside for 20 mins to rest.
- You can start making the harissa mushrooms while the flatbread dough is resting.
- Heat some olive in a large frying pan. Add the finely chopped onion and the crushed garlic. Fry gently until soft.
- Add the diced pepper and the sliced mushrooms. Fry on medium to high heat until the mushrooms start to soften.
- Add the chopped tomatoes, drained chickpeas, cumin, smoked paprika and rose harissa. Simmer on medium heat until the mushrooms and pepper are cooked and the sauce has thickened. Reduce the heat to low if you feel the vegetables are becoming too dry.
- While the mushrooms are cooking, you can start cooking the flatbreads.
- Cut the dough into 4 even balls. Add flour to your working surface and roll out each dough ball to a 20cm / 8 inches circle.
- Heat a non-stick pan on high. When the pan is very hot, place the first flatbread in it. Do not use any oil or grease, simply cook the flatbread 2 mins or so on each side until it starts to char. When done, keep it covered in a warm oven while you cook the rest of the flatbreads.
- Just before serving, add a handful of chopped coriander leaves to the harissa mushrooms. Season to taste with lemon juice and salt.
- Place some harissa mushrooms on top of each flatbread. Top with some yoghurt and fresh coriander.
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