Print
Email
Add a photoServings: 12
Ingredients
- 1/2 ounce fresh yeast
- 1Â 1/2 tsp granulated sugar
- 1Â 1/4 c. water room temperature
- 2 Tbsp. extra virgin olive oil
- 8 ounce bread flour
- 3/4 c. buckwheat flour
- 1 tsp salt
- 3 c. chickpeas, cooked or possibly canned liquid removed, rinsed
- 6 x roasted garlic cloves
- 1 Tbsp. chipotle puree
- 2 Tbsp. lemon juice
- 2 Tbsp. tahini
- 1/2 c. extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Red bell peppers cut into strips
- Â Â Sliced red onions
- Â Â Sliced scallions
- Â Â Blanched green beans
- Â Â Thinly-sliced eggplant
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Ancho pwdr
- 1/2 lb goat cheese crumbled
- Â Â Minced Nicoise olives
- Â Â Basil chiffonade
- Â Â Spiced nuts
- Â Â Marinated olives
- Â Â Cheese platter with an assortment of
- Â Â cheeses and crackers
- Â Â Crudite
Directions
- For the Flatbread: In an electric mixer fitted with a paddle attachment, combine the yeast, sugar, and water. Mix for 1 minute on low speed and let sit till the mix just begins to bubble.
- Attach the dough hook and add in the flours and salt to the yeast mix. Mix till it forms a mass, the dough should be sticky. Continue to add in additional flour, if necessary, till the surface is dry sufficient to handle and dry sufficient to roll.
- Divide the dough into pcs, roll into balls and lightly brush with oil. Place on a floured surface and cover the balls with plastic wrap and a clean cloth and let proof for 2 hrs at room temperature or possibly place on a lightly greased baking sheet, cover and let proof overnight in the refrigerator.
- To create flatbread, pat each piece of dough out into a 5-inch disk and sprinkle liberally with flour. Roll each disk on a floured surface into a 10-inch diameter circle.
- Puncture the dough liberally with a fork to keep it from rising. Grill or possibly bake each on a pizza stone or possibly a lightly greased sheet pan for about 5 min at 425 degrees till dough starts to get crisp on the edges but still remains chewy.
- Spicy Hummus: Place chickpeas, garlic, chipotle puree, lemon juice, and tahini in the bowl of a food processor and process till smooth. With the machine running, slowly add in the extra virgin olive oil till emulsified. Season with salt and pepper.
- To assemble and bake: Preheat oven to 450 degrees. Top each pre-baked flatbread with the spicy hummus. Arrange any or possibly all of the veggies on top of the hummus. Season with salt, pepper, and ancho pwdr.
- Place the bread back in the oven and bake for 5 min to heat through. Remove and add in olives, goat cheese, and fresh basil. Cut into small squares and place on a platter.
- This recipe yields 12 servings.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 12 servings | |
| Calories 367 | |
| Calories from Fat 175 | 48% |
| Total Fat 19.92g | 25% |
| Saturated Fat 5.34g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 465mg | 19% |
| Potassium 282mg | 8% |
| Total Carbs 37.01g | 10% |
| Dietary Fiber 5.0g | 17% |
| Sugars 1.93g | 1% |
| Protein 11.59g | 19% |
