Skillet Flatbreads with Hummus, Smoky Tofu and Cucumber Main Dishes

Skillet Flatbreads with Hummus, Smoky Tofu and Cucumber

Warm whole-wheat flatbreads hold creamy homemade hummus, smoky pan-seared tofu, and a sharp cucumber-tomato salad. The tofu adds a proper protein centre without turning the plate into a stack of beige carbohydrates.

By Lionel 15 Aug 2026 1 h 48 min total 75% in season in Western Europe · Oct 3 min read
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Main DishesMediterraneanVeganHigh-ProteinHigh-Fiber
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Ingredients

Prepared recipes

  • Whole Wheat and Lupin Flatbreads Recipe 4flat breads Full recipe
    Preparation steps for Whole Wheat and Lupin Flatbreads 5 steps 51 min
    Prep 15 minCook 16 minRest 20 min
    1. Mix the dough

      Whisk the whole wheat flour, lupin flour, baking powder, and salt in a large bowl. Add the water and most of the olive oil, then mix until no dry flour remains.

    2. Knead and rest

      Knead the dough on a clean work surface for 2 to 3 minutes, until smoother and only lightly tacky. Cover and rest for 15 minutes so the whole wheat flour and lupin flour can absorb the water.

    3. Shape the flatbreads

      Divide the dough into four equal pieces and roll each piece into a thin round. Keep the rounds covered while shaping the remaining dough.

    4. Cook in a skillet

      Heat a heavy skillet over medium-high heat and brush it with the remaining olive oil. Cook each flatbread for about 2 minutes per side, until puffed in places with deep golden-brown spots and a dry, cooked surface.

    5. Hold before serving

      Stack the cooked flatbreads under a clean kitchen towel for 5 minutes. The trapped steam keeps them flexible for tearing, folding, or filling.

Preparation Steps

  1. Season and cook the tofu

    Cut Firm tofu into small slabs and pat dry. Toss with Smoked Paprika, Ground Cumin, Salt, and Olive Oil, then cook in a wide skillet over medium-high heat for 8 to 10 minutes, turning until the edges are browned and crisp.

  2. Blend the hummus

    Blend Cooked chickpeas, drained, Tahini, Garlic, 1 lemon juiced, Water, Olive Oil, Ground Cumin, and Salt until smooth. Scrape down the sides once, then blend again until the hummus is thick but spreadable.

  3. Dress the salad

    Dice Cucumber and Tomatoes, then mix with Fresh parsley, 1/2 to 1 lemon juice depending on how you like lemons, Olive Oil, and Salt. Leave it while the flatbreads cook so the tomato juices lightly dress the cucumber.

  4. Assemble the flatbreads

    Spread the hummus over the warm flatbreads, then add the smoky tofu and cucumber-tomato salad. Serve straight away while the breads are still pliable.

Recipe insights

Dry Tofu and a Hot Pan

Patting the tofu dry lets the paprika and cumin stay on the surface long enough to brown. Use a wide skillet and leave gaps between the slabs: crowded tofu releases steam, leaving soft, pale edges rather than the crust needed against smooth hummus.

Keep the Salad Away From the Bread

The hummus can be made up to three days ahead and kept in a sealed container in the refrigerator. Keep it separate from the cucumber and tomatoes; their salted lemon juices continue to run, and that liquid will soften the flatbreads if it is added early.

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