Ingredients
Buckwheat Flatbread:
- 1/2 ounce fresh yeast
- 1 1/2 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 goat cheese, crumbled
- Chopped Nicoise olives
- Basil chiffonade
Additional serving suggestions:
- Spiced nuts
- Marinated olives
- Cheese platter with an assortment of cheeses and crackers
- Crudite
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.
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.
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.
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By kristenjm
Glen Ellyn, IL
on June 30, 2011
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Made just the hummus, and it was great! Added a Tbsp. of adobo sauce from the chipotle peppers, along with some extra lemon juice and fresh cilantro. Next time, I'd cut the olive oil in half. Otherwise, great and EASY recipe.
By jovanna_2562938
Long Island, NY
on May 23, 2010
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First, the instructions were a bit ugly. Sev'l tablespoons of olive oil was shown in the ingredient list but not mentioned in the process steps. So I put the oil in the dough thinking it was a printing error, an omission. THen at end of process steps, it said to OIL the baking sheet. Now I flipped. Ingredients are ALWAYS listed in order of use, and the oil was shown alongside the flours, yeast, etc., so that's how I figured it was to be implemented. Frustrating. Then, a bad thing is, the directions said it's a 'sticky' dough; is it ever! I needed to add at least a good 1/2 cup more of A-P white flour just to handle it. That aside, the good part is a one-rise dough, easy. I let it rise overnight in the fridge, as mentioned, a timesaver. Then I patted each ball (it didn't say how many, I got six out to about a 6" circle, and baked them to be more of a pita bread, not a pizza. They needed extra cooking time b/c of this, about 15 mins. They were great, easy to cut in half and cut a slit pocket to fill. I ate one w/butter fresh from the oven. The taste was very good, and the buckwheat gave a nice whole wheat color to inside crumb. I will consider making this again but ONLY with all the notations above. So FYI, if you make this bread, good luck without them!
By kjsteag_4855245
Crystal Lake, IL
on July 30, 2006
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This made for a delicious and light summer meal. I ended up adding four more tablespoons of flour to the flatbread because it was quite sticky but it ended up being really delicious. The hummus really was the selling point-adding chipotle is such a flavor booster. I altered the veggies and just ended up adding what I had in the fridge and added low-fat feta cheese i place of the goat cheese.
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