Grilled Chickpea Flatbread

Name: Grilled Chickpea Flatbread
Prep time: 3 h
Cook time: 10 min
Total time: 3 h 10 min
Yield: 6 flatbreads, 6 serving(s)
Ingredients: 1 tablespoon honey; 18 ounces unbleached all-purpose flour, more as needed; 2 1/4 teaspoons kosher salt; 2 teaspoons active dry yeast; 2 tablespoons olive oil, more for the bowl and for brushing; 2 teaspoons cumin seeds, toasted; 2 teaspoons coriander seeds, toasted; 1 small yellow onion; 1 1/4 cups canned chick-peas, rinsed, drained, and coarsely mashed; melted butter, for brushing

Submitted by Boo Chef in West Te

"Make sure to drain chickpeas well. Posting for ZWT. Prep time includes rise time."

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Ready In:: 3hrs 10mins
Ingredients:: 10
Yields:: 6 flatbreads
Serves:: 6

ingredients

1 tablespoon honey
18 ounces unbleached all-purpose flour, more as needed
2 ¹⁄₄ teaspoons kosher salt
2 teaspoons active dry yeast
2 tablespoons olive oil, more for the bowl and for brushing
2 teaspoons cumin seeds, toasted
2 teaspoons coriander seeds, toasted
1 small yellow onion
1 ¹⁄₄ cups canned chick-peas, rinsed, drained, and coarsely mashed
melted butter, for brushing

directions

Dissolve the honey in 1-1/2 cups luke-warm water. Using a stand mixer fitted with the dough hook, mix the flour, 1-1/2 teaspoons of the salt, and the yeast on low speed for 2 minutes. With the mixer running, gradually add the honey water and the olive oil. Increase the speed to medium and mix until the dough pulls away from the sides of the bowl and is smooth yet slightly tacky to the touch, about 5 minutes. If the dough seems too wet, add more flour, 1 teaspoons at a time. Return to low speed and mix for 2 minutes more.
Let the dough rest in the bowl for 5 minutes and then turn the mixer to medium-high speed and mix for 3 minutes more, as the dough vigorously slaps against the side of the bowl.
Lightly oil a large bowl. Transfer the dough to the bowl and turn the dough to coat it with the oil. Cover with a damp cloth or plastic wrap and let the dough rise in a warm place until doubled in size, 1 to 1-1/2 hours.
Using a mortar and pestle, coarsely grind the cumin, coriander, and the remaining 3/4 teaspoons salt. Set aside.
Cut the onion in half crosswise. Heat a cast-iron griddle or a small cast-iron skillet over high heat until very hot. Put the onion halves cut side down on the hot surface and cook until just charred, 5 to 7 minutes. Cool slightly and then remove the skin and chop finely. Put the onion in a medium bowl and stir in the chickpeas and about two-thirds of the spice mixture. With lightly floured hands gently deflate the dough. Add the chickpea mixture to the top of the dough, and using a plastic bowl scraper, reach down to the bottom of the bowl and gently fold the dough onto itself 4 times, rotating the bowl with each fold, to incorporate the mixture. Turn the dough out onto a lightly floured surface, stretch slightly to form into a log, and cut into 6 equal pieces. Shape each piece into a ball by gently stretching and tucking the dough underneath itself to form a “belly button” on the bottom. Gently roll in the palm of your hand to reshape into a uniform ball, then set each ball, belly button side down, on a well-floured baking sheet. Lightly brush each top with olive oil. Cover loosely with a towel or plastic wrap and let rise until doubled in size, about 1 hour.
Meanwhile, prepare a medium gas grill fire or an indirect charcoal fire with a hot zone and a cool zone (an oven thermometer placed over the hot zone should register about 450°F). Brush the grill grates with a stiff brush, then wipe with a lightly oiled paper towel.
On a lightly floured surface, roll out or press and stretch each piece of dough with your fingertips until about 1/4 inch thick and about 8 inches in diameter. Put the flatbreads on 2 lightly floured baking sheets and lightly brush the tops of the dough with the butter, being careful not to get butter on the baking sheet.
Put the flatbreads buttered side down on the grill (over the hot zone of the charcoal fire), cover, and cook until puffed and good grill marks form, 2 to 4 minutes. Flip the flatbreads and turn the burners of a gas grill down to low (or move the breads to the cool zone of the charcoal grill), and brush the grill-marked side with more butter. Cover and finish cooking until the bottoms have good grill marks and the breads are cooked through, about 3 minutes more. Transfer the breads to a cutting board, brush with more of the butter, and dust with the remaining spice mixture. Cut into wedges and serve warm.

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RECIPE SUBMITTED BY

Boo Chef in West Te

These are my "girls" I am a wife,mom, massaage therapist that loves to cook, and collect recipes I collect Southern Living cookbooks,Cooking Southern Style, Gourmet and other recipe collections. I like to curl up with a good cookbook! <img src="http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/snow-queens-sm.jpg" border="0" alt="Photobucket"></a> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Holiday-plaid_HPI.gif"> <img src="http://i16.photobucket.com/albums/b2/kiwidutch/my3chefs2009final-1.jpg"> <IMG src="http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/zaarironchef-participantbanner-1.jpg"> <img src="http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/i-recommend-participant.jpg" border="0" alt="I Recommend Tag Game Player"> <img src="http://i270.photobucket.com/albums/jj81/HokiesLady65/Banners/AMBadgeGenTP2009.jpg"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif"> </a><img src=http://www.recipezaar.com/members/home/590105/hcabc.jpg> <img src="http://i13.photobucket.com/albums/a254/Sharon123/NZT-2-AnnaciasZaarTagbanner.jpg" border="0" alt="Annacia's banner for Zaar Tag"> <img src="http://i270.photobucket.com/albums/jj81/HokiesLady65/Recipezaar%20Album/iplaytagin.jpg"> <img src="http://i13.photobucket.com/albums/a254/Sharon123/Copyoftag300-banner.jpg" border="0" alt="Susie's Banner for Newest Zaar Tag"> <img src="http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg"> <img src="http://i250.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/holidaybadge.gif" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket"> "><a href="http://media.photobucket.com/image/3rd place ribbon/danikovu/RanchRiot/Ribbon3rd.png?o=3" target="_blank"><img src="http://i116.photobucket.com/albums/o14/danikovu/RanchRiot/Ribbon3rd.png" border="0"></a><img src="http://i425.photobucket.com/albums/pp340/northwestgal/zwtbanner-small-1.jpg"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">

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