Spiced Flatbreads with African Peanut Sauce

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African peanut sauce, spiced with cinnamon, chili, nutmeg, cloves and ginger.

5 from 7 votes

Delicious spicy flatbreads, perfect for dipping into the African inspired tomato and peanut sauce.

Servings: flatbreads

Author: Helen Best-Shaw

Prep Time10

Cook Time30

Total Time2

Ingredients

Flatbreads

2 tsp crushed chilis
2 tsp cloves
3 inches cinnamon
2 tsp ground ginger
2 tsp ground nutmeg
1 sachet quick yeast
500 g strong bread flour
300 ml water - lukewarm
2 tbsp groundnut oil

To cook

1 tbsp black sesame seeds
2 tbsp groundnut oil

Peanut sauce

1/2 onion - finely chopped
1/2 tbsp groundnut oil
1/2 tsp crushed chilis
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp ground ginger
70 g peanut butter
100 g fresh tomatoes - chopped
1 tbsp tomato puree
1 tbsp salted peanuts - for garnish

Instructions

Spiced flatbreads

Place crushed chilis, cinnamon stick and cloves into a spice grinder. Grind to a fine powder. Mix in ground ginger and nutmeg. In the bowl of a stand mixer, measure out the flour, and add the spice mix, yeast and salt.
Add the water to the bowl, and fix into the stand mixer. Using the dough hook, mix on the minimum setting until all ingredients have come together into a dough. Turn the mixer up one setting, and knead the dough for 5 minutes.
Remove the bowl from the mixer, and leave the dough in a warm place to rise for about 1 hour.
Turn out the dough, and divide into 12 equal sized pieces. Form each piece into a ball, place on a floured baking sheet and cover with a piece of oiled clingfilm for 30 minutes
Heat a heavy frying pan or flat skilled. Roll out the dough balls into discs about 20cm/8" in diameter. The gluten in the dough will resist, so roll out, leave to rest, and roll again. Roll each flatbread as the previous one is being cooked.
Brush a little groundnut oil onto the frying pan. Cook each flatbread for about 5 minutes each side, until a golden colour. Pockets will puff up, and cook more - let them colour, but not burn.

Peanut sauce

Finely chop the onion. Heat a frying pan and add the groundnut oil. Fry the onion until translucent.
Add the spices, and fry for a few moments. Add the tomatoes, and cook until they start to lose their shape. Add the peanut butter and tomato puree and cook for a few minutes.
Add a little water - a tablespoon or so - to slacken the mixture. Transfer to a serving dish and enjoy,

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.