I got the idea for the flatbread from this recipe by Smitten Kitchen. It’s very similar to my current pizza dough recipe except there is no yeast involved. I decided to pair oregano flatbread with a basic hummus because it would be easy to prep and it usually a crowd pleaser.
So here’s what you need to get started on the flatbread.
Yep. That’s it. To start mix the dry ingredients together. Then create a dent in the middle of the dry ingredients and add water and olive oil.
Slow combine the dry and wet ingredients until the dough forms.
Break the dough up into three portions and roll them out on parchment paper. Try to roll them out as thin as possible because it will make for a crunchier bread.
Brush each flatbread with olive oil before baking. It will help with browning. I also add some chunky sea salt on the top of each piece. Bake for 8-10 minutes, or until lightly brown.
1+3/4 cups of flour
1 tbsp oregano
1tsp baking powder
3/4 tsp salt
1/2 cup water
1/3 cup olive oil
Preheat oven to 450°F. Combine dry ingredients. Make a small dent in the mixture and add wet ingredients. Slowly combine until dough forms. Divide dough into three portions and rollout on parchment paper. Brush with olive oil and sprinkle with sea salt. Bake for 8-10 minutes or until lightly brown.
1 can chickpeas
I don’t really have a recipe for hummus. I combine all the ingredients in a food processor until I achieve the right taste and consistency. To be safe, I usually start with small amount of garlic, olive oil, and lemon juice and add more as needed. This is a basic hummus recipe that can be jazzed up with spices, roasted eggplant or red peppers, or garnished with sesame seeds.