Ingredients
4 c. all-purpose flour
1 1/2 tsp. Sea salt
2 envelope active dry yeast
c. extra-virgin olive oil
2 can chickpeas
Freshly ground pepper
8 clove garlic
1 1/2 c. flat-leaf parsley leaves
1/4 tsp. powdered sumac (see Tips & Techniques)
Preparation
Step 1Whisk together flour and salt; set aside. Combine yeast and 1 1/2 cups warm water in bowl of an electric mixer (fitted with paddle) and let sit until bubbly, about 5 minutes. Stir in 2 tablespoons oil. Then add flour-salt mixture. Mix on low until water is absorbed and a shaggy dough forms, about 30 seconds. Then switch to dough hook and mix until uniform and smooth, about 2 minutes. It will be slightly sticky.Step 2Divide dough into 4 equal pieces and shape into balls. Place on an oiled cookie sheet. Cover with plastic wrap and let dough rise in a warm place until doubled in size, 1 to 2 hours.Step 3Preheat oven to 425 degrees. Working with one dough ball at a time (cover the rest with plastic wrap until ready to use), dust ball with flour and flatten with your hand.Step 4Roll dough to make sixteen 4" x 12" thin pieces. If using a pasta machine: Cut each ball in half and roll both parts through with the rollers set midway apart. Repeat, sprinkling dough with flour, each time reducing the space between rollers by one setting at a time until reaching the second to last (dough will be a smooth, thin sheet). When finished, cut both sheets in half on an angle. Repeat process with rest of dough balls. (By hand: Divide each of the 4 balls into quarters and use a rolling pin on a floured surface to flatten the sections into thin rectangular pieces.)Step 5Transfer dough to 2 nonstick cookie sheets so that 2 pieces will fit on each sheet. Brush pieces lightly with oil and bake until golden brown, 14 to 16 minutes, switching pan positions halfway through. Remove from oven. Repeat.Step 6Meanwhile, puree chickpeas with 1/3 cup oil in a food processor until smooth. Season to taste with salt and pepper.Step 7Heat 4 tablespoons oil in a medium sauté pan over medium-high heat. Add garlic and cook until golden brown, 2 to 3 minutes. Remove garlic; drain on paper towels. Add parsley and fry until crisp, 1 to 2 minutes. Remove from pan and set aside to cool.Step 8Spread flatbreads with a generous layer of chickpea puree and sprinkle with garlic chips and fried parsley. Return flatbreads to oven in batches until warmed through, 2 to 3 minutes. Remove from oven. Dust with sumac and serve.
