flatbread with tomato dip

Ingredients

4 ser­vings

Toma­to dip

• 3 ripe tomatoes
• 1/4 medi­um red oni­on, fine­ly grated
• 1/4 cup Toma­to paste
• 1/4 cup loo­se­ly packed pars­ley and/or mint lea­ves, fine­ly chopped
• 1–2 tab­les­poons chop­ped red chi­li pep­pers, to taste
• Zest and juice of 1/2 lemon
• 1 teas­poon raw honey
• 1 teas­poon Papri­ka powder
• 1/4 tsp Chip­ot­le pow­der or Cayenne pep­per
• Sea salt, to tas­te (optio­nal)

Pota­to-cas­sa­va flatbread:

• 1 cup diced, stea­m­ed potatoes
• 1/4 tsp bak­ing pow­der (wit­hout aluminum)
• 1/2 cup Cas­sa­va flour, more if needed

To ser­ve:

• 1 medi­um-sized cucum­ber or a few small cucum­bers, cut into wedges

Preparation:

Toma­to dip:

1. Hal­ve toma­toes and gra­te with a gra­ter over a bowl down to the skin to retain as much pulp, seeds and juice as pos­si­ble. Dis­card skins.
2. Add the remai­ning dip ingre­di­ents to the bowl and mix well.
3. Lea­ve to rest in the fri­dge for at least an hour.

Flat­bread:

1. Place stea­m­ed pota­toes in a lar­ge bowl and mash until smooth.
2. Add bak­ing pow­der and cas­sa­va flour and knead until you get a soft, smooth dough. Add a litt­le more cas­sa­va flour if necessary.
3. On a light­ly flou­red sur­face, divi­de the dough into pie­ces and roll out to 1/8–1/4 inch thic­k­ness. If the dough is crum­bly, work in a litt­le warm water.
4. Heat a non-stick cera­mic pan over high heat and brown the flat­breads for 3–4 minu­tes per side.

Now you can arran­ge the toma­to dip, the flat­breads and the cucum­ber wed­ges nice­ly on a pla­te and enjoy immediately.

Bon appe­tit!