Flatbreads and Bean Dip

My madre always complains that I don't eat enough beans. 

 

At the beginning of the year I turned up at uni with thousands of cans of beans and chickpeas and things and when it came to it, I think I used about two of them. Maybe she's right but I'm not usually a bean fan. 

BUT when it came to the end of term, I was using up whatever was around. And that just happened to be beans.

These flatbreads were super easy to make and delicious with bean dip.

AND here's how you do it:

For the flatbreads:
1 cup of flour (I used Dove's Farm gluten free bread flour but this will work with ordinary flour too)

1/2 a teaspoon of yeast powder

1/4 of a teaspoon of sugar,

1/4 of a teaspoon of salt

1/3 of a cup of warm water (add more water if the dough gets too stiff and more flour if it gets too sticky)

1. Mix together the flour, yeast, sugar and salt.

2. Gradually add the warm water, mixing with a wooden spoon. 

3. Knead the dough about ten times. 

4. Form into eight balls. Flatten each with a rolling pin.

5. Heat up a frying pan. You don't need to use oil or butter.

6. Dry fry the flatbread for about 2 minutes on each side, or until it looks done.

For the bean dip:

400g can of butter beans

3 cloves of garlic

a splash of lemon juice

2 tablespoons of olive oil

lots of mint leaves

salt and pepper to taste

1. Drain the butter beans.

2. Chop and crush the garlic. Add to the butter beans along with the olive oil and lemon juice.

3. Blend this all together into a paste with a blender.

4. Chop the mint leaves. Stir them into the dip along with salt and pepper. Serve with the flatbreads.