FLATBREAD WITH LABNEH, CRISP SMOKED PAPRIKA CHICKPEAS & MIXED HERBS
I love the extra crunch the toasted CHICKPEAS bring to this flatbread. Above all, the chickpeas are high in fibre and protein and contain several key vitamins and minerals … serve with a crisp, colourful salad and a glass of chilled white wine.
MAKES 2 LARGE OR 4 SMALL FLATBREADS
FOR THE FLATBREAD
1⅓ cups tepid water
2 tsp instant yeast
3½ cups cake flour
1 tsp sea salt flakes
¼ cup extra virgin olive oil
Olive oil for brushing
FOR THE TOPPING
1 can (400 g) chickpeas, drained and rinsed
Extra virgin olive oil
1 Tbsp smoked paprika
1 Tbsp dried Italian herbs
A pinch each of sea salt flakes and black pepper
¾ cup labneh cheese (see page 47)
1 cup chopped mixed fresh herbs or a combination of fresh rocket and micro herbs
Drizzle of lemon-flavoured olive oil
1. To make the flatbread, combine the tepid water and yeast in the bowl of a food processor. Add the flour and sea salt and mix on high for 5 minutes. Drizzle in the olive oil.
2. Once the dough is soft and elastic, remove it from the mixer and rub with more olive oil. Return the dough to the mixing bowl, cover with cling film and leave in a warm place for 1 hour.
3. Once the dough has doubled in size, cut into 2 or 4 pieces.
4. Roll out each piece into a rectangle and brush both sides with olive oil. Place on the braai grid over hot coals for 7 – 8 minutes, turning once. Once cooked, set them on the side of the braai to stay warm.
5. To make the topping, preheat the oven to 180°C.
6. Place the chickpeas in a mixing bowl and drizzle with extra virgin olive oil. Give it a shake until all the chickpeas are covered in oil. Sprinkle with smoked paprika, dried Italian herbs, sea salt and pepper and give it another shake.
7. Spread the chickpeas over a baking tray and bake in the oven until crisp (10 – 15 minutes). Remove once cooked and set aside.
8. Spread the labneh over each flatbread, scatter with a handful of crisp chickpeas, garnish with fresh mixed herbs and drizzle with lemon-flavoured olive oil. Serve immediately with a side salad.
