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
Adapted from a recipe copyright 1999 Bobby Flay. All Rights Reserved.