Chickpea, tomato and yogurt sauce pancakes
8 servings
60 minutes
Chickpea flatbreads with tomatoes and yogurt sauce are a vibrant dish of Arabic cuisine that combines rich flavors and aromatic spices. Crispy flatbreads made with yogurt have a tender texture, while their golden crust adds a pleasant crunch. The filling of chickpeas soaked in vinegar and seasoned with spices creates an appetizing contrast with juicy slices of fragrant tomatoes. The finishing touch is a refreshing yogurt sauce with cucumber and herbs that adds lightness and a pleasant tang to the dish. This recipe reflects the traditions of Eastern cuisine where simple ingredients transform into true gastronomic delight. Chickpea flatbreads are perfect for both family dinners and festive tables, offering a taste of travel through the aromatic world of Arabic cuisine.
1
Combine garlic, sumac, red pepper, coriander, cumin, and 1 tsp of salt in a small bowl. Arrange tomato slices in a single layer on a rimmed baking sheet and drizzle with the garlic mixture. Let sit at room temperature for at least 30 minutes but no more than 1 hour.
- Finely chopped garlic: 2 cloves
- Sumac: 1 teaspoon
- Dried red chili: 0.5 teaspoon
- Ground coriander: 0.5 teaspoon
- Ground caraway: 0.5 teaspoon
- Salt: to taste
- Tomatoes: 2 pieces
2
Mix chickpeas and vinegar in a medium bowl, season with salt and pepper. Mash half of the chickpeas with a fork. Add shallots, parsley, and oil, mix well, and season with salt and pepper. Set aside.
- Chickpeas: 465 g
- Wine vinegar: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Shallot: 1 head
- Parsley: 35 g
- Olive oil: 7 tablespoons
3
Combine cucumber, yogurt, mint, and parsley in a medium bowl, pour in hot sauce, and season with salt and pepper. Let it sit at room temperature for at least 15 minutes.
- Cucumbers: 1 piece
- Plain (natural) yoghurt: 1.8 glass
- Fresh mint: 35 g
- Parsley: 35 g
- Salt: to taste
- Ground black pepper: to taste
4
Can be prepared in advance: the yogurt sauce can be made 1 hour before serving. Cover with a lid and place in the refrigerator.
5
In a large bowl, mix baking powder, sugar, 2 cups of flour, and 2 tsp of salt. Add yogurt and mix (the yogurt's acidity will ensure a tender texture). Transfer the dough to a lightly floured work surface and knead until almost uniform for about 1 minute. Divide into 4 parts, cover with plastic wrap, and let rest for 15 minutes (the dough will be easier to roll out).
- Baking powder (raising agent): 0.8 teaspoon
- Sugar: 0.5 teaspoon
- Wheat flour: 2 glasss
- Plain (natural) yoghurt: 1.8 glass
- Salt: to taste
6
Take 1 piece of dough and roll it into a round flatbread about 0.8 cm thick (the shape may not be perfect). Heat 1 tablespoon of oil in a large (preferably cast iron) skillet over medium heat. Fry the flatbreads one at a time for about 2 minutes on one side until golden brown. The dough will puff up. Flip and fry the flatbread on the other side for about 1 minute until golden brown, then transfer to a plate. Repeat the same steps with the remaining flatbreads and oil. Let cool slightly.
- Olive oil: 7 tablespoons
7
Pour yogurt sauce over each flatbread, add the chickpea and tomato mixture. Drizzle with oil, season with salt and pepper.
- Plain (natural) yoghurt: 1.8 glass
- Chickpeas: 465 g
- Tomatoes: 2 pieces
- Olive oil: 7 tablespoons
- Salt: to taste
- Ground black pepper: to taste
