Alan and I are back for another live cook-along, this time making muhammara – a gorgeous, smoky roasted red pepper and walnut dip – with the easiest, most delicious flatbreads.
What you’ll learn:
- Blistering peppers: grill them until they’re properly blackened – the blacker the better – then put them in a bowl, cover it (reusable silicone covers work brilliantly) and leave them a few minutes. The steam lets the skins slip straight off.
- Toast your walnuts for the best flavour, then blitz everything together with the spices, a little sugar, tomato paste and salt.
- The flatbreads: roll them to about 3mm – they don’t need to be perfectly round. A sprinkle of nigella seeds in the dough is lovely. Cook them in a hot pan until they puff up, flip, and brush the golden side.
And yes, there’s a margarita – and a tangent about adding the brine from my cowboy candy to it. I could hardly believe how easy that bread was: naan is a real faff with all that proving, but these are ready in 20 minutes!