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Buckwheat Flatbread with Spicy Hummus and Vegetables (Bobby Flay) Recipe

Buckwheat Flatbread with Spicy Hummus and Vegetables (Bobby Flay) Recipe

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Buckwheat Flatbread with Spicy Hummus and Vegetables (Bobby Flay)

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Ingredients:

Serving

1/2 oz fresh yeast
1 1/2 tsp granulated sugar
1 1/4 cups water, at room temperature
2 tbsp olive oil
8 oz bread flour
3/4 cup buckwheat flour
1 tsp salt
3 cups chickpeas, cooked or canned, drained and rinsed
6 cloves roasted garlic
1 tbsp chipotle puree
2 tbsp lemon juice
2 tbsp tahini
1/2 cup olive oil
salt and freshly ground pepper
red bell peppers cut into strips
sliced red onions
sliced scallions
blanched green beans
thinly sliced eggplant
salt and pepper
ancho powder
1/2 lb goat cheese, crumbled
chopped nicoise olives
basil chiffonade
spiced nuts
marinated olives
cheese platter with an assortment of cheeses and crackers
crudite

Directions:

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.
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 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	378.27 Kcal (1584 kJ)
Calories from fat	197.07 Kcal
		% Daily Value*
Total Fat	21.9g	34%
Cholesterol	20.11mg	7%
Sodium	307.22mg	13%
Potassium	238.85mg	5%
Total Carbs	33.72g	11%
Sugars	3.32g	13%
Dietary Fiber	4.88g	20%
Protein	13.85g	28%
Vitamin C	2mg	3%
Iron	2.9mg	16%
Calcium	203.8mg	20%

Amount Per 100 g
Calories	283.85 Kcal (1188 kJ)
Calories from fat	147.88 Kcal
		% Daily Value*
Total Fat	16.43g	34%
Cholesterol	15.09mg	7%
Sodium	230.53mg	13%
Potassium	179.23mg	5%
Total Carbs	25.3g	11%
Sugars	2.49g	13%
Dietary Fiber	3.67g	20%
Protein	10.39g	28%
Vitamin C	1.5mg	3%
Iron	2.2mg	16%
Calcium	152.9mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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