Grilled Chickpea Flatbread

Grilled Chickpea Flatbread
Photo by Scott Phillips


  • 18 oz. (4 cups) unbleached all-purpose flour; more as needed
  • 2 tsp. active dry yeast
  • 2-¼ tsp. kosher salt
  • 1 small yellow onion
  • 2 tsp. coriander seeds, toasted
  • 2 Tbs. olive oil; more for the bowl and for brushing
  • 1-¼ cups canned chickpeas, rinsed, drained, and coarsely mashed
  • + 3 more ingredients
    • 2 tsp. cumin seeds, toasted
    • 1 Tbs. honey
    • Melted butter for brushing

Dissolve the honey in 1-1/2 cups luke-warm water. Using a stand mixer fitted with the dough hook, mix the flour, 1-1/2 tsp. of the salt, and the yeast on low speed for 2 minutes. With the mixer running, gradually add the honey water and the olive oil. Increase the speed to medium and mix until th...

View full recipe at Fine Cooking


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