Buckwheat Flatbread With Spicy Hummus And Vegetables Food

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FLATBREAD WITH WHITE BEAN HUMMUS, CARAMELIZED ONIONS, BLACK OLIVES AND SPANISH WHITE ANCHOVIES



Flatbread with White Bean Hummus, Caramelized Onions, Black Olives and Spanish White Anchovies image

Provided by Bobby Flay

Categories     appetizer

Time 3h5m

Yield 8 servings

Number Of Ingredients 26

4 pieces good-quality pita bread, naan, lavash, or Buckwheat Flatbread, recipe follows
White Bean Hummus, recipe follows
Caramelized Onions, recipe follows
1 cup nicoise olives, pitted and halved
Spanish white anchovies
Fresh thyme leaves, for garnish
1/2-ounce fresh yeast
1 1/2 teaspoons sugar
1 1/4 cups water, at room temperature
8 ounces bread flour, plus more if needed
3/4 cup buckwheat flour
1 teaspoon salt
2 tablespoons olive oil
All-purpose flour, for dusting and rolling
3 cups white beans, cooked, or canned, drained and rinsed
6 cloves roasted garlic
1 tablespoon harissa
2 tablespoons fresh lemon juice
3 tablespoons tahini
1/2 cup olive oil
Salt and freshly ground pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
6 large Spanish onions, peeled, halved and thinly sliced
1 tablespoon sugar
1 tablespoon finely chopped fresh thyme leaves

Steps:

  • Spread each flatbread with some of the hummus, then top with the caramelized onions, olives, and anchovies. Garnish with fresh thyme leaves. Cut into wedges and serve.
  • In an electric mixer fitted with the paddle attachment, combine the yeast, sugar, and water. Mix for 1 minute on low speed and let stand until the mixture just begins to bubble. Attach the dough hook and add both flours and the salt to the yeast mixture. Mix until it forms a mass; the dough should be sticky. Continue to add additional flour, if necessary, until the surface is dry enough to handle and dry enough to roll.
  • Divide the dough into 4 pieces, 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 hours at room temperature; or, place on a lightly greased baking sheet, cover, and let proof overnight in a refrigerator.
  • Preheat a grill or preheat the oven to 425 degrees F.
  • To form 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. Puncture the dough liberally with a fork to keep it from rising. Grill or bake each on a pizza stone or a lightly greased sheet pan for about 5 minutes or until dough starts to get crisp on the edges but still remains chewy.
  • Place beans, garlic, harissa, lemon juice, and tahini in the bowl of a food processor and process until smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper, to taste.;
  • Heat oil and butter in a large pan over medium heat. Add the onions and sugar and cook slowly until deep golden brown, stirring occasionally. Remove from the heat and stir in the thyme.

EASY GLUTEN-FREE BUCKWHEAT FLATBREAD



Easy Gluten-Free Buckwheat Flatbread image

This bread is really delicious and reminds me of a wholegrain sourdough rye. I don't buy processed GF products, so I devised the following adaptable recipe for a flatbread that's very easy to make, and you can effortlessly adjust it to lots of different flavors and textures. My husband, who doesn't have to eat GF will frequently polish off the whole tray, when I add a bruschetta topping of chopped tomatoes, parsley, garlic, and olive oil. You can add olives, sun-dried tomatoes, rosemary or oregano, sesame seeds, etc. into the mix, and even use it as a pizza base. It's not paleo or AIP since it includes grains, but it is a good substitute for those upgrading their eating habits for health reasons.

Provided by Scoopers

Categories     Quick Breads

Time 55m

Yield 1 Tray, 2-4 serving(s)

Number Of Ingredients 10

2 cups measuring cup
silicon baking sheet
1 tablespoon apple cider vinegar, unpasteurized, with the mother
3/4 cup buckwheat flour or 3/4 cup a mix of groats and buckwheat flour
1/2 teaspoon salt (adjust to taste)
2 tablespoons sunflower seeds
4 tablespoons ground flax seeds or 4 tablespoons a mixture of ground flax and flax seeds
2 tablespoons pumpkin seeds
1 tablespoon olive oil (to taste)
1/2 cup water

Steps:

  • Combine all dry ingredients in the measuring cup, and fill it to the 1 cup mark, halfway up.
  • The exact proportions of buckwheat, flax and the other seeds are quite flexible, as long as you combine them up to the 1-cup mark.
  • Carefully fill the cup with water up to the two cup mark, and pour in the olive oil and the apple cider vinegar.
  • Stir all ingredients slowly and thoroughly, making sure to get to the bottom of the cup.
  • Let it soak for at least two hours on the counter, or soak overnight to bake it in the morning. You will know it is soaked enough when the seeds are filling the cup to the top.
  • When you are ready to bake, preheat oven to 350.
  • Place the silicon mat on a metal baking tray and either spray or wipe with oil to prevent sticking. Flax is really sticky, so nothing but silicon will work without a huge mess.
  • If you used all whole grains and you prefer it less grainy you can blend some of the mixture in blender or magic bullet and stir it back inches.
  • If you want to add a flavor, like oregano, rosemary, chopped olives, sesame, poppy seeds, caraway seeds, dried onion, etc. stir them in now.
  • Using a spatula, spread the mixture to an even thickness on the mat, going nearly up to the edges.
  • Bake the flatbread, keeping an eye on it once half an hour has passed. Depending on how hot your oven and how thick your mixture, it may take longer to bake, possibly up to 15 minutes longer.
  • Once it is done, use your rubber egg lifter as a slicer to divide it into squares before it cools. Never use a metal knife on silicon mats, as they have fiberglass inside.
  • The squares can also be left out to dry to make crackers.
  • The flatbread squares can be used as a substitute for toast, for bread, and as a base for bruschetta, garlic bread, and pizza.

Nutrition Facts : Calories 325.4, Fat 24.3, SaturatedFat 2.9, Sodium 593.7, Carbohydrate 21.2, Fiber 8.6, Sugar 1.3, Protein 10.2

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