"This fry bread is inspired by my great-grandma who used to make it for me as a kid," says Pontoon's Lance Cameron. "It's a delicious soft bread dough that she fried in loads of butter, which she would serve to us drizzled with golden syrup. I like to sprinkle the breads with cumin seeds, brush them with garlic oil, and serve them with smoked fish pâté, rémoulade, chutney and dill pickles."
- 1 tsp dried yeast
- 1 tsp caster sugar
- 50 ml olive oil
- 530 gm self-raising flour, plus extra for dusting
- 40 gm melted butter
- 2 tbsp plain yoghurt
- 1 tbsp cumin seeds
- 75 ml melted clarified butter (see note) (¼ cup)
- 75 ml vegetable oil (¼ cup)
- Dill, pickles and chutney to serve
- 1 garlic clove, unpeeled
- 200 ml olive oil
- 3 garlic cloves, unpeeled
- 420 gm canned chickpeas, drained (reserve 60 ml from tin) and rinsed (1 can)
- 2 tbsp hulled tahini
- 2 tbsp lemon juice, or to taste
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp dried chilli flakes
- 1 tsp chipotle chilli in adobo
- 100 ml olive oil, plus extra to serve
- Dukkah, to serve
- 1For garlic oil, heat garlic and olive oil in a small saucepan over very low heat until garlic is tender (25-30 minutes). Discard garlic; the oil will keep refrigerated for up to a week.
- 2For hummus, preheat oven to 160C, wrap garlic in foil and roast until tender (18-20 minutes). Cool.
Process chickpeas, tahini, lemon juice, coriander, cumin, chilli flakes, chipotle chilli and peeled roasted garlic in a small food processor to a paste. With motor running, slowly add oil and process to combine. Add chickpea liquid and process until smooth. Hummus keeps refrigerated for 2-3 days.
- 3Combine yeast, sugar, oil and 400ml warm water in a bowl. Place flour in a separate bowl and make a well in the centre. Add butter, yoghurt and 2 tsp salt to well, then add yeast mixture and mix until dough starts to come together. Knead on a well-floured surface, adding extra flour if dough is too sticky. Rest in a lightly oiled bowl until risen slightly (about 30 minutes). Divide dough evenly into 6 balls, sprinkle each with cumin seeds and roll out to 15cm-diameter rounds (4mm-5mm thick). Place on a lightly floured tray. Heat 2 tsp clarified butter and 2 tsp oil in a frying pan over medium heat and fry bread one at a time, turning once, until golden (2-3 minutes each side). Season with salt, brush with garlic oil and wrap in foil to keep warm while you fry remaining.
- 4Scatter hummus with dukkah, drizzle with olive oil and serve with Nan's fried bread, pickles and chutney.
To clarify butter, cook it over low heat until the fat and the milk solids separate. Strain off the clear butter and discard the milk solids. You will lose about 20 per cent of the volume in milk solids.
Drink Suggestion: Balter XPA beer and Furphy Refreshing Ale. Drink suggestion by Jimmy Tantsis-Hall