Saltbush Fry Breads with Hummus & Saltbush Dukkah

Serves 4-6 1 tsp dried yeast

1 tsp caster sugar

40g melted butter

2 tbsp Greek style yoghurt 3½ cups (525g) self-raising flour 100g saltbush Vegetable oil, to shallow fry Store-bought hummus, to serve DUKKAH ¼ cup macadamias, roughly chopped ¼ cup almonds, roughly chopped 1 tbsp sesame seeds

2 tsp cumin seeds

2 tsp coriander seeds

6 sprigs saltbush, leaves separated 1 tbsp sea salt flakes

½ tsp peppercorns

Place the yeast, sugar, butter and yoghurt in a large bowl. Add 300ml lukewarm water and mix to combine. Add the flour; mix to combine. Turn out onto a floured surface and knead for 8 minutes, or until the mixture comes together. Place in a lightly oiled bowl and cover with a damp tea towel. Set aside to prove for 30 minutes.

Meanwhile, to make the dukkah, preheat oven to 200°C (180°C fanforced). Place the macadamia nuts, almonds and sesame seeds on a small baking tray. Place the cumin, coriander and saltbush leaves on a separate tray. Roast the macadamias for 8 minutes or until golden. Roast the saltbush leaves for 10 minutes, or until fragrant and dry. Set both aside to cool.

Place the macadamias and almonds in a small food processor and process until finely chopped. Place in a bowl. Place the saltbush in a food processor with sea salt and peppercorns and process until finely chopped. Add to the macadamia mix and stir to combine. Set aside.

Turn out the dough, divide into 6 and flatten slightly. Press a sprig of saltbush into each one and roll out on a lightly floured surface to 15cm circles. Heat 5cm of oil in a large, non-stick frying pan over high heat. In batches, cook the bread for 2-3 minutes on each side, or until golden. Set aside on kitchen paper to drain, then repeat with the remaining dough.

Serve breads with hummus and saltbush dukkah.