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2 years ago

Who doesn’t love these crispy flavour bombs? Kaiings are a guilty pleasure that leave many weak at the knees! We top flatbreads with these golden morsels and add sumac for extra zing. Serve with a cheese platter or as a snack for nibbling.

Serves 6-8 as a snack

Prep time: 15 min

Resting time: 30 min

Cooking time: 15 min


60 ml (¼ c) pork kaiings
500 ml (2 c) cake flour
2,5 ml (½ t) salt
45 ml (3 T) olive oil
180 ml (⅔ c) water

Olive oil, for drizzling
250 ml (1 c) pork kaiings
15 ml (1 T) sumac
freshly ground black pepper


Preheat the oven to 200°C. Grease a large baking sheet with a little bit of olive oil.

1. FLATBREADS Add the kaiings to the bowl of a food processor and pulse until finely ground. Add the flour and salt and pulse until well mixed.

2. Add the olive oil and water and pulse until a dough forms that starts sticking to the blade. Tip the dough out of the bowl and knead and form a ball – add a little more flour if the dough is too sticky. Cover with cling wrap and leave to rest in the fridge for 30 min.

3. TO FINISH Break the dough into 8 pieces and roughly roll into flatbreads. Arrange the flatbreads on the oiled baking sheet and drizzle with a bit of olive oil.

4. Sprinkle the kaiings and sumac on top and season with the freshly ground black pepper. Bake in the preheated oven for 10-12 min or until golden and crisp.

5. Let the flatbreads cool and serve with extra kaiings, on a cheese platter or as is!