The other day I made Ottolenghi’s hummus; you can find the recipe on the New York Times Cooking website. Cooking the chickpeas with some baking soda really makes a different. Most of the skin of the chickpeas comes off while cooking and it makes a really smooth hummus. So to go along with the hummus, I made these flatbreads. They are so easy to make and you probably already have all the ingredients at home!
This recipe makes 12 flatbreads.
3.5grs of dry yeast
1 ½ cups of lukewarm milk
4 cups of all-purpose flour
1 teaspoon of salt
100gr of butter, melted and cooled
Olive oil for cooking the flatbreads
You can knead the dough by hand but I was feeling lazy so I used my stand mixer fitted with the dough hook attachment. Place the lukewarm milk in the bowl of the stand mixer and add the yeast. Let it sit there for 5 minutes. Then add the flour, salt and butter. Knead it on low for 5 minutes. Remove the dough from the bowl and form it into a ball. Clean the bowl and then grease it with a bit of vegetable oil. Then place the dough back in the bowl. Cover with plastic wrap and let it rest in a warm place for 30 minutes.
Once the 30 minutes are up, place the dough on your floured working area and divide it into 12 equal pieces. Roll each piece into a ball. Then roll each ball into circle, it doesn’t have to be perfect. I rolled them into about 20cm in diameter. Place some plastic wrap in between each flatbread so they don’t stick.
Once all the flatbreads are done, start cooking them. Pour about 1 tablespoon of olive oil in a large pan over medium heat. Then place one of the flatbreads in the pan and cook it for about 1 minute until it bubbles up and starts to get a bit brown on the bottom. Then flip it and cook the other side for about 1 minute. Repeat for all of them.