Flatbreads with Chickpeas, Tomatoes, and Yogurt Sauce
Main Dishes • Arabian
Description
Flatbreads with Chickpeas, Tomatoes, and Yogurt Sauce
Ingredients
- Minced garlic 2 cloves
- Sumac 1 teaspoon
- Dried Chili Pepper ½ teaspoon
- Ground coriander ½ teaspoon
- Ground Cumin ½ teaspoon
- Salt to taste
- Tomatoes 2 pieces
- Chickpea 15 oz
- Malt Vinegar 2 tablespoons
- Ground Black Pepper to taste
- Shallot 1 head
- Parsley 0 oz
- Olive Oil 7 tablespoons
- Courgette 1 piece
- Natural Yogurt 1¾ cups
- Fresh Mint 0 oz
- Baking Powder ¾ teaspoon
- Sugar ½ teaspoon
- Wheat Flour 2 cups
Step-by-Step Guide
Step 1
Combine garlic, sumac, red pepper, coriander, cumin, and 1 teaspoon of salt in a small bowl. Arrange tomato slices in a single layer on a rimmed baking sheet and drizzle with the garlic mixture. Let sit at room temperature for at least 30 minutes, but no more than 1 hour.
Step 2
Mix chickpeas and vinegar in a medium bowl, season with salt and pepper. Mash half of the chickpeas with a fork. Add shallot, parsley, and oil, mix well, and season with salt and pepper. Set aside.
Step 3
Combine cucumber, yogurt, mint, and parsley in a medium bowl, add hot sauce, and season with salt and pepper. Let sit at room temperature for at least 15 minutes.
Step 4
Can be prepared in advance: the yogurt sauce can be made 1 hour before serving. Cover and refrigerate.
Step 5
In a large bowl, mix baking powder, sugar, 2 cups of flour, and 2 teaspoons of salt. Add yogurt and mix (the acidity of the yogurt will ensure a tender texture). Transfer the dough to a lightly floured work surface and knead until nearly smooth, about 1 minute. Divide into 4 pieces, cover with plastic wrap, and let rest for 15 minutes (the dough will be easier to roll out).
Step 6
Take 1 piece of dough and roll it into a round flatbread about 0.8 cm thick (the shape may not be perfect). Heat 1 tablespoon of oil in a large (preferably cast iron) skillet over medium heat. Fry the flatbreads one at a time for about 2 minutes on one side until golden brown. The dough will puff up. Flip and fry the flatbread on the other side for about 1 minute until golden brown, then transfer to a plate. Repeat with the remaining flatbreads and oil. Let cool slightly.
Step 7
Drizzle each flatbread with yogurt sauce, top with the chickpea mixture and tomatoes. Drizzle with oil and season with salt and pepper.
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