Buckwheat Flatbread with Spicy Hummus and Vegetables

[Guest guest]

This is perfect for a party. I did this last year and

everyone loved the taste and how it looked.

 

Buckwheat Flatbread with Spicy Hummus and Vegetables

 

Buckwheat Flatbread:

1/2 oz. fresh yeast

1 1/2 tsps. granulated sugar

1 1/4 cup water room temperature

2 tbsps. olive oil

8 ozs. bread flour

3/4 cup buckwheat flour

1 tsp. salt

 

Spicy Hummus:

3 cup chickpeas, cooked or canned drained, rinsed

6 roasted garlic cloves

1 tbsp. chipotle puree

2 tbsps. lemon juice

2 tbsps. tahini

1/2 cup olive oil

salt to taste

freshly ground black pepper to taste

 

Vegetables:

red bell peppers, cut into strips

sliced red onions

sliced scallions

blanched green beans

thinly-sliced eggplant

salt to taste

freshly ground black pepper to taste

ancho powder

1/2 lb. goat cheese, crumbled

chopped nicoise olives

basil chiffonade A

spiced nuts

marinated olives

heese platter with an assortment of cheeses and

crackers crudite

 

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 until dough starts to get crisp on the edges

but still remains chewy. 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. To assemble and bake: Preheat oven to 450

degrees. 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. Yields 12 servings.

 

 

 

 

 

______________________________\

____

Need a vacation? Get great deals

to amazing places on Travel.

http://travel./