Ingredients

4 pieces good-quality pita bread, naan, lavash, or Buckwheat
Flatbread, recipe follows
White Bean Hummus, recipe follows
Caramelized Onions, recipe follows
1 cup nicoise olives, pitted and halved
Spanish white anchovies
Fresh thyme leaves, for garnish

Instructions

Spread each flatbread with some of the hummus, then top
with the caramelized onions, olives, and anchovies. Garnish with fresh thyme leaves. Cut
into wedges and serve. Buckwheat Flatbread:
1/2-ounce fresh yeast

1 1/2 teaspoons sugar
1 1/4 cups water, at room temperature
8 ounces bread flour, plus more if needed
3/4 cup buckwheat flour
1 teaspoon salt
2 tablespoons olive oil
All-purpose flour, for dusting and rolling

In an electric mixer fitted with the paddle attachment, combine the yeast, sugar, and
water. Mix for 1 minute on low speed and let stand until the mixture just begins to
bubble. Attach the dough hook and add both flours and the salt to the yeast mixture. Mix
until it forms a mass; the dough should be sticky. Continue to add additional flour, if
necessary, until the surface is dry enough to handle and dry enough to roll.

Divide the dough into 4 pieces, roll into balls, and lightly brush with oil. Place on a
floured surface and cover the balls with plastic wrap and a clean cloth and let proof for

2 hours at room temperature; or, place on a lightly greased baking sheet, cover, and let
proof overnight in a refrigerator.

Preheat a grill or preheat the oven to 425 degrees F.

To form flatbread, pat each piece of dough out into a 5-inch disk and sprinkle liberally
with flour. Roll each disk, on a floured surface, into a 10-inch diameter circle. Puncture
the dough liberally with a fork to keep it from rising. Grill or bake each on a pizza
stone or a lightly greased sheet pan for about 5 minutes or until dough starts to get
crisp on the edges but still remains chewy.
White Bean Hummus:
3 cups white beans, cooked, or canned, drained and rinsed
6 cloves roasted garlic
1 tablespoon harissa
2 tablespoons fresh lemon juice
3 tablespoons tahini

1/2 cup olive oil
Salt and freshly ground pepper

Place beans, garlic, harissa, lemon juice, and tahini in the bowl of a food processor and
process until smooth. With the machine running, slowly add the olive oil until emulsified.
Season with salt and pepper, to taste.
Caramelized Onions:
2 tablespoons olive oil
2 tablespoons unsalted butter
6 large Spanish onions, peeled, halved and thinly sliced
1 tablespoon sugar
1 tablespoon finely chopped fresh thyme leaves

Heat oil and butter in a large pan over medium heat. Add the onions and sugar and cook
slowly until deep golden brown, stirring occasionally. Remove from the heat and stir in
the thyme.