[RECIPE]
Easy Flatbread + Homemade Hummus
Flatbread and hummus — sure, you can grab them at almost any store, but making them at home is easy, oddly satisfying, and especially good with my chicken kofta recipe, which you can find on my page.
- PREP
- 120 min
- COOK
- 15 min
- SERVES
- 8
INGREDIENTS
- 360 gall-purpose flour (plus extra for dusting)
- 240 mllukewarm water
- 2 tspactive dry yeast
- 1/2 tspsugar
- 1 to 2 tspkosher salt
- 30 mlextra virgin olive oil
- 500 gcooked chickpeas (about 3 cups), peeled if possible
- 1 to 2garlic cloves
- 80 mltahini (about 85 to 90 g)
- Juice of 1 lemon (about 30 to 40 g)
- 1/2 tspkosher salt (about 2 to 3 g)
- 2ice cubes
- Water, as needed (1 tbsp at a time)
- Extra virgin olive oil, to serve
- Sumac, to serve
- Baking soda (if cooking chickpeas + helps with peeling)
- Ice cubes (for extra-creamy hummus)
- Water (to loosen)
METHOD
Step 1: Wake up the yeast (flatbread)
Mix water, yeast, and sugar. Add 60 g flour (from the total) and whisk. Rest 15 min until bubbly.
Step 2: Make the dough
Add salt, olive oil, and most of the remaining flour. Mix until shaggy. Knead 1 min in the bowl, then 2 min on the counter until smooth. Rest 10 min, then knead 2 min more.
Step 3: Rise + portion
Rise in an oiled bowl 1 hour until doubled. Divide into 7 to 8 balls. Rest 10 min. Roll into 20 to 23 cm rounds.
Step 4: Cook the flatbread (choose one method)
Oven method: Heat oven to 245°C with a sheet pan inside until very hot. Bake 2 min per side until puffed. Stovetop method: Heat a cast iron pan until very hot. Cook 30 sec, flip, 1 to 2 min, flip, 1 to 2 min until puffed.
Step 5: Make the hummus
In a food processor, blend chickpeas and garlic until very smooth and powdery. With the motor running, add ice cubes, tahini, salt, and lemon juice. Process 4 to 5 min. If too thick, add water 1 tbsp at a time.
Step 6: Serve
Serve hummus with a drizzle of olive oil and a sprinkle of sumac. Eat with the warm flatbread.
NOTES
- For extra-smooth hummus, peel the chickpeas if you can (optional, but it really changes the texture).
- Add water slowly to loosen: 1 tbsp at a time is the right rhythm.
- If you’re cooking chickpeas from dry, a little baking soda in the cooking water helps the skins loosen.