Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large mixing bowl, combine 1 cup of warm water, 2 teaspoons of active dry yeast, and 1 teaspoon of sugar, allowing it to sit for 5 minutes until frothy.

2. 2

   Add 1.5 cups of chickpea flour, 1.5 cups of all-purpose flour, 1 teaspoon of salt, and 2 tablespoons of olive oil to the yeast mixture, then mix until a shaggy dough forms.

3. 3

   Turn the dough out onto a lightly floured surface and knead for 7-10 minutes until smooth and elastic, then place it in a greased bowl, cover with a clean cloth, and let it rise in a warm place for 1.5 to 2 hours until doubled in size, signifying fermentation.

4. 4

   While the dough is rising, combine 1.5 cups of cooked chickpeas, 1 cup of labneh, 0.5 cup of chopped fresh mint, 0.5 cup of chopped fresh parsley, 2 tablespoons of lemon juice, 1 teaspoon of sumac, and 2 tablespoons of extra virgin olive oil in a medium bowl, mixing well to create the topping.

5. 5

   Once the dough has risen, punch it down gently, divide it into 4 equal pieces, and on a lightly floured surface, roll each piece into an 8-inch round flatbread using a rolling pin.

6. 6

   Heat a large skillet or griddle over medium-high heat with a drizzle of olive oil, then cook each flatbread for 2-3 minutes per side until golden brown and puffed, transferring to a plate and covering with a cloth to keep warm.

7. 7

   Serve the warm fermented chickpea flatbreads immediately, topped generously with the prepared chickpea and labneh mixture.