Ingredients
Flat bread:
- 1 1/2 cups warm water
- 1/2 teaspoon dry yeast
- 4 cups all purpose flour
- 1/2 teaspoon salt
- 2 tablespoons oil
Directions
Mix water and yeast and let stand 15 minutes. Gradually pour in 2 cups of the flour and incorporate. Mix for about 1 minute to form a sponge. Let stand, covered for at least 1 hour. Put sponge in the bowl of a standing electric mixer. Using the dough hook, add the salt and oil, then flour 1/2 cup at a time to form a dough. Remove from bowl and knead until smooth. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, let rise again for 1/2 hour and roll out. Preheat grill. Flatten the dough, brush liberally with olive oil and throw on the grill. Grill on 1 side until golden brown then turn over and grill on the other side.
Chickpea Puree:
- 2 cups cooked chickpeas
- 3 cloves garlic
- 1/4 cup finely chopped red onion
- 2 tablespoons fresh lime juice
- 1 teaspoon chipotle puree
- 1 tablespoon honey
- 1/2 cup olive oil
- Salt and freshly ground pepper
- 1/2 cup tahini
Combine all ingredients in a food processor and process until smooth. Season with salt and pepper.
Cilantro Pesto:
- 2 cups cilantro leaves
- 4 spinach leaves
- 1 tablespoon pine nuts
- 3 cloves garlic
- 3 tablespoons Parmesan cheese
- 3 tablespoons fresh lime juice
- 1/4 cup olive oil
- Salt and freshly ground pepper
Place all ingredients in a food processor and process until smooth. Season with salt and pepper to taste.
Grilled Shrimp: 16 large shrimp olive oil Salt and freshly ground pepper Heat grill pan until smoking. Brush shrimp with olive oil and season with salt and pepper to taste. Grill for 1 minute on each side.
Assembly: Grilled flat bread Chickpea Puree 8 ounces soft goat cheese, crumbled Grilled Shrimp Cilantro pesto Chopped cilantro Finely diced red pepper
Spread 1/4 cup of the chickpea puree over each flat bread. Sprinkle with some of the goat cheese. Place 4 shrimp on each flat bread and top each shrimp with 1 teaspoon of the pesto. Garnish with chopped cilantro and finely diced red pepper
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By moniquelawee_67...
Post Falls, ID
on October 15, 2011
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Amazing!
By fourcrowsart_37...
Fort Wayne, IN
on May 07, 2010
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This has been a staple in our home for a few years now. It's perfect in every way...and you can mix up the meats, or go without, it's always delicious! Thanks Bobby!
By astierparis_348394
Avon, CT
on July 22, 2005
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I initially decided to try this recipe just because I had all the ingredients. It is wonderful! Very flavorful! And, best of all, most everything can be made in advance.
I prepared the sponge for the flatbread early in the day, and let it ferment for close to four hours before making the bread dough. Though I had tried to schedule the rising to coincide with my guests arriving, it rose more quickly than I had anticipated. So, I put the dough in the refrigerator for a couple of hours, taking it out and shaping it into balls just prior to starting the charcoal fire.
Rave reviews from all -- and it paired perfectly with a selection of frozen margueritas (my favorite was the watermelon.
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