Chickpea Flatbread With Olive Tapenade Recipes

Steps:

• Make the spice mixture by combining all of the seasonings in a small bowl. Set aside.
• Put the flour, sugar, salt, pepper and olives in a large mixing bowl and stir to combine. Add the olive oil and stir vigorously with a fork. Add the water and continue to stir until a ball forms. Sprinkle a work surface liberally with flour and turn the dough out onto the surface. Knead until the dough is velvety smooth, about 2 minutes. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
• Preheat the oven to 400 degrees F.
• Remove the dough from the refrigerator and flatten into a disk on a floured surface. Using a rolling pin, roll the dough out as thinly as possible into an oval. Roll the dough onto the pin and transfer it to a baking sheet that has been brushed with olive oil.
• Brush the dough with extra-virgin olive oil and sprinkle with the spice mixture. Place the pan in the oven until the bread is crisp and deep golden brown, about 20 minutes. Remove from the oven, let cool, and break into pieces. The flatbread can be made up to 2 days in advance, wrapped in plastic wrap, and kept in a dry place.

Steps:

• Make the flatbread: Preheat the oven to 450 degrees F. Whisk the hummus, 1/3 cup hot water, the cumin, rosemary and 1 tablespoon olive oil in a bowl. Whisk in the flour and a pinch each of salt and pepper. Set the batter aside, 30 minutes.
• Heat a 12-inch cast-iron skillet over high heat. Add the remaining 1 tablespoon olive oil and swirl to coat the pan. Pour in the batter and spread to the edges with a spatula. Transfer to the oven and bake until firm, and crisp and golden around the edges, 25 to 30 minutes. Let sit 5 minutes in the pan.
• Make the salad: Toss the parsley, bell pepper, scallions, olives, olive oil, lemon juice and salt and pepper to taste in a bowl.
• Use a spatula to scrape shards of the flatbread onto plates. Serve with the parsley-olive salad.

Steps:

• At Stage 2 of the basic recipe, mix in the cumin seeds, coriander seeds and chickpeas and carry on through the recipe as normal until Stage 5, when you should divide your batch of dough into 10 pieces. Roll out each of these to 1/4-inch thick and gently pull out into a slightly irregular oval shape. Cook 1 or 2 at a time, depending on how big your oven is, straight away without second proof, directly on the bars of the preheated oven at 450 degrees F. They take about 4 minutes to cook and puff up beyond belief. Allow to cool slightly for a couple of minutes before serving.;