Warm flatbread and hummus is a beautiful appetizer or lunch and can be served alongside a plate of antipasto. On a warm summer day, a chilled glass of Rosé pairs perfectly.
The flatbread is very simple to make, and any extra rounds can make a fabulous sandwich or panini the following day.
Hummus
2 cups cooked corona beans, see my recipe for Rosemary Corona Beans
2 garlic cloves, minced
¼ cup lemon juice
⅓ cup tahini
⅓ cup olive oil
Salt
Piadina, Italian Flat Bread
2 tsp dry yeast
4 Tbsp water
3½ cups unbleached flour
2 tsp salt
1 Tbsp olive oil
1 cup carbonated water
In a food processor, add the beans, garlic, lemon juice, and tahini. Whooge all of the ingredients together. Next, while the food processor is on, slowly pour in the olive oil to combine the ingredients. Spoon the hummus into a bowl and season with salt to your taste. It will keep in the refrigerator for one week.
In a small bowl, add the yeast and warm water. Let sit for five minutes to dissolve and start bubbling. Mix the flour and salt in a bowl. Make a well in the middle of the flour and pour in the dissolved yeast, olive oil, and ¾ cup of the carbonated water.
Mix all the ingredients together and stir in any additional carbonated water needed to form a firm, moist dough.
Turn the dough onto a work surface dusted with flour and knead for 10 minutes. The dough should be smooth and elastic. You can also use a stand mixer with a dough hook to knead.
Place the dough in a large bowl then cover with a dishcloth. Let the dough rise for about 1½ hours or until doubled in size. Punch the dough down and let it rest for 10 more minutes.
Divide the dough into 8 equal pieces. Roll out each piece on a lightly floured work surface. Each piece should be a round disk 6-inches across and ½-inch thick.
Heat a cast-iron skillet or a griddle to medium-high heat. Once the pan is hot, place one of the dough rounds in the hot pan and prick the dough with a fork to prevent bubbles. Cook until highly browed on both sides, frequently flipping to avoid burning. If needed you can add a small amount of olive oil to the pan to prevent sticking. Repeat with the remaining dough rounds.
Slice each round into six pieces and serve alongside the hummus for dipping.
Just Salt It, and enjoy!
