I made this for a couple of friends that came over a couple of weekends ago – been meaning to post it. I made a hummus with black eyed peas and a flat bread with bits of fresh thyme from the garden.
In a food processor combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the water in a steady stream until the dough begins to form a ball, turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic.Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour.When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball. Cut into 20 pieces and with a rolling pin roll out to form very flat 5 to 6-inch circles.Preheat a stove top grill pan over medium high. Do not oil. Place bread on hot grill and cook without touching it until you see bubbles on the surface, about 1 to 2 minutes. Turn and continue to cook 1 to 2 minutes more or until bread has puffed up.
I served the flatbread in a basket with cloth to keep it fresh till guests arrived.
I soaked these for about six hours prior to cooking. This makes them a bit less gassy if you know what I mean.
- Two cups of cooked peas
- 1/4 cup processed sesame seeds
- juice from a lemon
- 3 cloves of garlic
- salt to taste
- a few sprigs of fresh thyme
- 3 tablespoons olive oil
Caroline visiting and cooling off with Arlo.
Our Endless Salad Days 