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Greek Flatbread with Spiced Yogurt and Hummus
Flatbread
Ingredients
4 ½ cups (20 ounces) unbleached all-purpose flour
1 ½ teaspoons kosher salt
1 ½ cups water, room-temperature (70F)
Method
1. Add the flour and salt to the mixer bowl. Fit your mixer with the dough hook and mix the dry ingredients for 30 seconds on low speed. Slowly add the warm water and knead the dough for about 10 minutes at medium speed.
2. Remove the dough from the bowl and cut into 16 pieces. Roll the dough into balls and arrange them on a cookie sheet coated with cooking spray. Spray the tops of the dough, cover with a towel, and let the dough rest for 15 minutes.
3. Preheat your grill with a pizza stone to 450° F.
4. Lightly flour a work surface and roll each dough ball out into a 5-inch circle using a rolling pin. Bake on a pizza stone for 4-6 minutes or until lightly browned and puffed.
Makes 16 2-ounce dough balls
Hummus
Ingredients
1 can garbanzo beans, drained, reserving 4 tablespoons of juice
2 tablespoons lemon juice
2 tablespoons olive oil
2 cloves garlic
¼ teaspoon cumin
3/4 teaspoons kosher salt
¼ teaspoon pepper
3-4 drops Tabasco sauce
¼ cup tahini (sesame seed paste)
Method
In a food processor, puree drained garbanzo beans, 4 tablespoons bean juice and lemon juice until smooth. Add remaining ingredients and mix until smooth.
Spiced Yogurt
Ingredients
¾ teaspoon sumac
½ teaspoon cumin, whole
1 teaspoon oregano, dried
1 1/2 teaspoons kosher salt
1/8 teaspoon granulated garlic
1 ½ cups yogurt
Method
Combine all ingredients and mix until evenly incorporated.
Featured at: Uptown Art Fair 2010
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