Food Network: Y Not Buckwheat Flatbread with Spicy Hummus and Vegetables

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Y Not Buckwheat Flatbread with Spicy Hummus and Vegetables
Adapted from a recipe copyright 1999 Bobby Flay. All rights reserved.

Ingredients
1/2-ounce fresh yeast
11/2 teaspoons granulated sugar
1 1/4 cups water, at room temperature
2 tablespoons olive oil
8 ounces bread flour
3/4 cup buckwheat flour
1 teaspoon salt
Spicy Hummus:
3 cups chickpeas, cooked or canned, drained and rinsed
6 cloves roasted garlic
1 tablespoon chipotle puree
2 tablespoons lemon juice
2 tablespoons tahini
1/2 cup olive oil
Salt and freshly ground pepper

Vegetables:
Red bell peppers cut into strips
Sliced red onions
Sliced scallions
Blanched green beans
Thinly sliced eggplant
Salt and pepper
Ancho powder
1/2 pound of goat cheese crumbled
Chopped Nicoise olives
Basil chiffonade

Directions
For the Flatbread: In an electric mixer fitted with a paddle attachment,
combine the yeast, sugar and water. Mix for 1 minute on low speed and let sit until the mixture just
begins to bubble. Attach the dough hook and add the flours and 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 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 the refrigerator. 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 at 425 degrees F.
until dough starts to get crisp on the edges but still remains chewy. For the Spicy Hummus: Place
chickpeas, garlic, chipotle puree, 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. For the Vegetables: To assemble and bake: Preheat oven to 450 degrees F. Top
each pre-baked flatbread with the spicy hummus. Arrange any or all of the veggies on top of the
hummus. Season with salt, pepper and ancho powder. Place the bread back in the oven and bake for 5
minutes to heat through. Remove and add olives, goat cheese and fresh basil. Cut into small squares
and place on a platter.

Additional serving suggestions: Spiced nuts Marinated olives Cheese platter with an assortment of
cheeses and crackers Crudite