Buckwheat Flatbread With Spicy Hummus And Vegetables

Directions

1. 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 till the mix just begins to bubble.
2. Attach the dough hook and add in the flours and salt to the yeast mix. Mix till it forms a mass, the dough should be sticky. Continue to add in additional flour, if necessary, till the surface is dry sufficient to handle and dry sufficient to roll.
3. Divide the dough into pcs, 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 hrs at room temperature or possibly place on a lightly greased baking sheet, cover and let proof overnight in the refrigerator.
4. To create 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.
5. Puncture the dough liberally with a fork to keep it from rising. Grill or possibly bake each on a pizza stone or possibly a lightly greased sheet pan for about 5 min at 425 degrees till dough starts to get crisp on the edges but still remains chewy.
6. Spicy Hummus: Place chickpeas, garlic, chipotle puree, lemon juice, and tahini in the bowl of a food processor and process till smooth. With the machine running, slowly add in the extra virgin olive oil till emulsified. Season with salt and pepper.
7. To assemble and bake: Preheat oven to 450 degrees. Top each pre-baked flatbread with the spicy hummus. Arrange any or possibly all of the veggies on top of the hummus. Season with salt, pepper, and ancho pwdr.
8. Place the bread back in the oven and bake for 5 min to heat through. Remove and add in olives, goat cheese, and fresh basil. Cut into small squares and place on a platter.
9. This recipe yields 12 servings.