Flatbread W/ Hummus Recipe

Activate yeast

In a small bowl combine 3 tablespoons warm water (about 105–110°F / 40–43°C), 1 teaspoon sugar and 1 teaspoon active dry yeast. Stir and let sit 5–7 minutes until foamy.

Make dough

In a large mixing bowl whisk together 2 cups all-purpose flour and 1 teaspoon fine salt. Add the activated yeast mixture, 1 cup warm water and 1 tablespoon olive oil. Mix with a wooden spoon or your hands until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic. If dough is very sticky, sprinkle up to 2 tablespoons more flour; if too dry, sprinkle a teaspoon of water at a time.

Rest

Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap and let rest in a warm place for 30–45 minutes until puffed (it may not double completely).

Divide and shape

Punch dough down and divide into 6 equal pieces (about 2 ounces/55 g each). Roll each piece into a ball, cover and let rest 10 minutes to relax the gluten.

Roll out

On a lightly floured surface, roll each ball into a round about 6–7 inches (15–18 cm) across and 1/8" thick. Keep rolled rounds covered while you finish the rest to prevent drying.

Cook

Heat a large heavy skillet or cast-iron pan over medium-high heat. Brush the pan lightly with 1 tablespoon olive oil (or use a paper towel). Place one flatbread in the skillet and cook 1–2 minutes until bubbles form and underside has brown spots. Flip and cook another 1–2 minutes. Adjust heat as needed to avoid burning. Repeat with remaining flatbreads. Keep cooked flatbreads wrapped in a clean towel to stay warm and soft.

Prepare chickpeas

If using canned chickpeas, drain and rinse. Reserve 2 tablespoons of the can liquid (aquafaba) to adjust texture; if you prefer, use cold water instead.

Blend

In a food processor combine 1 cup drained chickpeas, 3 tablespoons tahini, 2 tablespoons fresh lemon juice, 1 peeled garlic clove, 1 teaspoon ground cumin and 1 teaspoon fine salt. Pulse to combine, then run the processor while slowly drizzling in 2 tablespoons extra virgin olive oil.

Adjust texture & taste

With the processor running, add the reserved 2 tablespoons chickpea liquid (or water) a little at a time until hummus is smooth and spreadable (you may add up to 2–4 tablespoons total if needed). Taste and adjust salt, lemon or tahini to your preference.

Finish

Spoon hummus into a serving bowl, use the back of the spoon to make a shallow well in the center. Drizzle 1 tablespoon extra virgin olive oil over the top and sprinkle 1/2 teaspoon smoked paprika (optional) and chopped parsley.

Spread about 2–3 tablespoons of hummus onto each warm flatbread. Garnish with a pinch of coarse salt, extra parsley, and a squeeze of lemon if desired. Serve immediately while flatbread is warm.