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muhammara red pepper dip in bowl with flatbreads in background

Syrian easy roasted red pepper muhammara dip

Mandy Mazliah
A delicious and simple recipe for Syrian easy roasted red pepper muhammara dip served with homemade yoghurt flatbreads.
0 from 0 votes
Prep Time 20 mins
Cook Time 20 mins
Rising time 1 hr 30 mins
Total Time 2 hrs 10 mins
Course Snack
Cuisine Mediterranean
Servings 4


For the yoghurt bread

  • 280 g plain flour
  • 50 g buckwheat flour or use all plain
  • 7 g sachet of fast action dried yeast
  • 1/2 tsp salt
  • 100 ml water
  • 150 g plain natural yoghurt or dairy free yoghurt
  • 3 tbsp olive oil

For the red pepper dip

  • 400 g roasted red peppers homemade or jarred
  • 100 g walnuts
  • 30 g wholemeal breadcrumbs toasted
  • 1 tbsp pomegranate molasses
  • 1 tbsp lemon juice
  • 50 ml olive oil
  • Salt and pepper to taste


To make the flatbreads

  • First prepare the dough for your breads.
  • Place 280g plain flour and 50g buckwheat flour (or 330g plain flour), a 7g sachet of fast action dried yeast and 1/2 tsp salt into a large mixing bowl.
  • Stir through 100ml water,150g plain yoghurt and 3 tbsp olive oil until you have a rough, sticky dough.
  • Turn out onto an oiled work surface and knead for 10 minutes until smooth and elastic - or use a stand mixer* fitted with a dough hook to do the same.
  • Transfer the dough to a lightly oiled bowl and cover with a damp tea towel for around one and a half hours until doubled in size.
  • Preheat the oven to 180°C (fan)/200°C/gas mark 6. Lightly flour two baking trays.
  • Knock back the dough (squeeze most of the air out with your hands) and divide into eight balls.
  • On a lightly floured surface flatten out the balls with your hands until you have flat breads measuring about 15cm across.
  • Bake in the oven for 15-20 minutes until golden brown and cooked through.

To make the red pepper dip (muhammara)

  • Drain the jar of 400g roasted red peppers. Alternatively remove the skins if you've roasted your own. Chop them roughly and then place them with 100g walnuts, 30g wholemeal breadcrumbs, 1 tbsp pomegranate molasses and 1 tbsp lemon juice into a food processor* or high powered blender*.
  • Blend until smooth and then gradually add 50ml olive oil until you have a smooth and creamy consistency.
  • Season with salt and pepper to taste.
Keyword red pepper dip
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