Pontoon’s nan’s fry bread with hummus

1.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.

2.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.

3.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.

4.Scatter hummus with dukkah, drizzle with olive oil and serve with Nan’s fried bread, pickles and chutney.