AT A GLANCE
"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."
|01||For 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.|
|02||For 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.|
|03||Combine 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.|
|04||Scatter hummus with dukkah, drizzle with olive oil and serve with Nan's fried bread, pickles and chutney.|