Spicy Broccoli Wraps

These spicy broccoli wraps are divine, they're crunchy and delicious. I think they're just about as perfect a wrap as you can get!

Course Main Course

Cuisine Middle Eastern

Diet Vegan, Vegetarian

Keyword broccoli flatbread, flatbreads, quick bread recipe

Prep Time 20 mins

Cook Time 20 mins

Resting Time 1 hr

Total Time 1 hr 40 mins

Servings

Calories 338

300 g Hummus
1 Tablespoons Olive Oil
1/2 Medium Lemon juiced
2 Tablespoons Harissa Paste
300 g Broccoli use a long stem variety like purple sprouting broccoli, tenderstem or broccolini. Slice lengthways into thin halves.

Add the packet of yeast, 1 teaspoon sea salt, 1 teaspoon sugar and 260g of plain flour to a mixing bowl. Mix to combine the ingredients.
Make a well in the dry ingredients and add the 1 tablespoon of olive oil and 170ml of water. Stir with wooden spoon or spatula until a rough dough forms.
Transfer the dough to a well-floured surface and knead for about 2 - 4 minutes until the dough is smooth and elastic.
Lightly oil the original mixing bowl used to make the dough. Transfer the kneaded dough into the bowl and brush with a little more oil. Cover the bowl with a damp towel. Then leave to rest in a warm place to rise for 1 hour.
Once the dough has doubled in size, cut it into 6 even pieces. Transfer the pieces to a lightly oiled baking tray and cover with a damp towel.
Heat a large frying pan (cast iron works best) over a medium-high heat.
Roll each piece of dough out into 1/8 inch thick circles. Drop a little olive oil into the hot frying pan and then lay down a flatbread. Cook for 2 minutes, then flip and cook on the other side for a further 2 minutes. Repeat this process until all the flatbreads are cooked.

Place the 2 sliced onions, 1 teaspoon of sea salt and juice of 1 lemon in a small bowl. Toss to combine the ingredients evenly. Leave the onions to rest at least 10 minutes, until they have softened and sweetened.

Combine the tablespoon of olive oil, 2 tablespoons of harissa and juice of 1/2 a lemon in a small mixing bowl.
Bring a pan of water to a vigorous boil and tip in the sliced broccoli. Cook for 1 minute, until the broccoli has softened but still has a little bite. Drain and place back into the pan. Toss the broccoli with a little olive oil and sea salt.
Make each flatbread by lathering a freshly prepared flatbread with a generous amount of hummus. Heap on some pickled onion and a few stems of cooked broccoli. Drizzle the flatbread with some of the harissa dressing and serve.