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Spreading grated fresh tomatoes over garlicky flatbread adds a summery freshness. Adding the juicy tomatoes to the already baked flatbreads instead of baking them on raw dough prevents the bread from getting soggy as it bakes.
Lior Lev Sercarz, "Mastering Spice"
When hummus bakes on flatbreads, it develops a crackly crust. Here it takes on even deeper flavors with onion, garlic, and rosemary.
1 tablespoon dried garlic slices (5 grams)
2 ½ teaspoons poppy seeds (10 grams)
1 tablespoon plus 2 teaspoons ground turmeric (5 grams)
1 tablespoon plus 2 teaspoons amchoor (dried mango powder; 10 grams)
1 ¼ cups lukewarm water (280 grams)
1 packed tablespoon fresh yeast (15 grams) or 2 ¼ teaspoons active dry yeast (7 grams)
3 tablespoons plus 1 ½ teaspoons sugar (45 grams)
2 ¾ cups all-purpose flour (380 grams), plus more for the work surface
2/3 cup chickpea flour (75 grams)
1 ½ teaspoons kosher salt (10 grams), plus some for sprinkling
2 tablespoons extra-virgin olive oil (20 grams), plus some for drizzling
2 plum tomatoes, grated
Whisk the water and yeast with 1 ½ teaspoons of the sugar (8 grams) in a bowl. Let stand until foamy, about 10 minutes.
Meanwhile, combine both flours, the salt, oil, half the spice blend, and the remaining 3 tablespoons sugar (37 grams) in the bowl of a stand mixer.
Add the yeast mixture and knead with the dough hook on low speed, scraping the bowl occasionally, until an elastic and sticky ball forms, about 5 minutes.
Lightly grease a large bowl with oil. Scrape the dough into the bowl and turn it to coat with oil. Cover with a clean kitchen towel and let it rise in a warm, draft-free spot until doubled in bulk, about 1 ½ hours.
Even better, cover with plastic wrap and refrigerate for up to 24 hours for a more complex and flavorful dough. (If chilled, remove the dough from the fridge and let it stand at room temperature for 1 hour before continuing to step 4.)
Arrange a rack in the center of the oven and place a pizza stone or baking sheet on it. Preheat the oven to 480°F.
Divide the dough into eight equal portions (about 100 grams each). Shape each piece into a smooth ball and place on a lightly floured work surface. Cover with the kitchen towel and let rest for 20 minutes.
Use a rolling pin to roll each ball into a 6-inch-round, 1⁄4-inch-thick disk, flouring only as needed to prevent the dough from sticking to the surface or to the rolling pin. Use a fork to poke a few holes in the top of the dough.
Carefully take out the hot pizza stone or baking sheet from the oven and place two or three dough disks on it, spacing them at least an inch apart. Keep the remaining rounds covered with the kitchen towel.
Bake until the flatbreads are golden brown in spots on the top and bottom and baked through, 5 to 8 minutes. Transfer to a cooling rack and place more dough rounds on the hot pizza stone or baking sheet. Repeat until all the rounds are baked.
While the flatbreads bake, cut 2 ripe tomatoes in half through their equators and rub the cut sides against a box grater. Discard the skins.
When the flatbreads come out of the oven, divide and evenly spread the grated tomatoes among the flatbreads. Drizzle them while they’re still warm with olive oil and sprinkle some of the remaining spice blend and a generous pinch salt on top. Serve warm or at room temperature.
The kneaded dough can be refrigerated for up to 1 day before the second rise, rolling, and baking.
This flatbread, which is my take on pita, is tender thanks to the addition of chickpea flour. It also has loads of flavor since it’s flecked with spices inside and topped with them as well. These are fun to make with kids and friends, because they’re like pizza, especially with toppings. On their own, they’re great with hummus, labne, or anything saucy.
In place of the blend above, Coquelicot would be a great substitute.
Cinnamon Toast Flatbreads – Recipe coming soon!
Zucchini Flatbreads with Caraway Seeds – Recipe coming soon!
Hummus Rosemary Flatbreads – Recipe coming soon!