Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large mixing bowl, combine 2 cups all-purpose flour, 1 teaspoon instant yeast, and 0.5 teaspoon salt.

2. 2

   Gradually add 1 tablespoon olive oil and 0.75 cup warm water to the dry ingredients, mixing until a shaggy dough forms, then knead on a lightly floured surface for 5-7 minutes until smooth and elastic.

3. 3

   Place the dough in a lightly oiled bowl, cover it with a clean cloth, and let it rise in a warm place for 45-60 minutes, or until doubled in size.

4. 4

   While the dough rises, prepare the filling by mashing 1.5 cups cooked chickpeas in a bowl, then stir in 0.25 cup tahini, 2 tablespoons lemon juice, 2 minced cloves garlic, 0.25 cup chopped fresh parsley, 0.25 cup chopped fresh cilantro, 1 teaspoon ground cumin, 0.5 teaspoon smoked paprika, and season with salt and black pepper to taste.

5. 5

   Preheat your tandoor oven to its highest setting (around 500-600°F or 260-315°C) and divide the risen dough into 4 equal portions, gently rolling each portion into a flat, round shape approximately 8 inches in diameter.

6. 6

   Spread an even layer of the chickpea filling over each flatbread, leaving a small border, then carefully slap one filled flatbread onto the inside wall of the hot tandoor oven.

7. 7

   Bake each flatbread in the tandoor for 3-5 minutes, or until the crust is puffed and lightly browned and the filling is heated through, using a metal hook to retrieve it from the tandoor.

8. 8

   Remove the Tandoor-Baked Egyptian Chickpea Flatbread from the tandoor and serve immediately, optionally drizzled with a little extra virgin olive oil.