Flatbread with hummus, purple-sprouting broccoli, basil and pomegranate dressing


A large sharing flatbread, cooked in the pan and topped with herbs, pomegranate seeds, olives and homemade hummus.


For the flatbread

  • 500g/1lb 2oz strong plain flour, plus extra for dusting
  • 10g/⅓oz table salt
  • 10g/⅓oz instant dried yeast
  • 30ml/1fl oz olive oil, plus extra for frying
  • 300ml/10fl oz water

For the hummus

For the dressing and broccoli

To serve