Go large or go home is our mantra when it comes to this flatbread recipe

Name: XL flatbreads with chickpea pesto
Yield: 4
Ingredients: ¼ tsp sumac, plus extra to serve; Finely grated zest & juice of 1 lime; 3 shallots, thinly sliced into rings (we used a mandoline); ¼ bunch mint, leaves picked; ¼ bunch coriander, leaves picked; 2 tbs extra virgin olive oil; Basil leaves, to serve; 2 cups (loosely packed) flat-leaf parsley; 50g roasted almonds, chopped; 1 garlic clove, crushed; Finely grated zest & juice of 1 lemon; ½ cup (125ml) extra virgin olive oil; 400g can chickpeas, rinsed, drained; 480g self-raising flour, sifted; 1 tsp caster sugar; 320g Greek yoghurt; Extra virgin olive oil, for brushing

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https://healthimprovements.info/recipes/xl-flatbreads-chickpea-pesto/qus9d5cq — XL flatbreads with chickpea pesto

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Jul 25, 2019

“For a more robust meal, lamb cutlets that are simply grilled and generously seasoned would work well here” - Darren Robertson.

¼ tsp sumac, plus extra to serve
Finely grated zest & juice of 1 lime
3 shallots, thinly sliced into rings (we used a mandoline)
¼ bunch mint, leaves picked
¼ bunch coriander, leaves picked
2 tbs extra virgin olive oil
Basil leaves, to serve

Chickpea pesto

2 cups (loosely packed) flat-leaf parsley
50g roasted almonds, chopped
1 garlic clove, crushed
Finely grated zest & juice of 1 lemon
½ cup (125ml) extra virgin olive oil
400g can chickpeas, rinsed, drained

Flatbreads

480g self-raising flour, sifted
1 tsp caster sugar
320g Greek yoghurt
Extra virgin olive oil, for brushing

Method

1.

For the chickpea pesto, place parsley, almond, garlic, zest, juice and oil in a food processor, and whiz until smooth. Add three-quarters of the chickpeasand pulse until roughly chopped. Transfer to a bowl and season.
2.

For flatbreads, combine flour and sugar in a bowl with a pinch of salt flakes. Add yoghurt and use your hands to combine. Turn out onto a lightly floured surface and knead until smooth. Rest dough for 30 minutes.
3.

To make a salad, place sumac, lime zest and juice, schallot, herbs and oil in a small bowl. Season to taste and toss to combine. Set aside.
4.

Halve dough and roll each out to an oval shape about 40cm x 17cm and 2mm thick, ensuring it fits in your chargrill pan. Brush both sides with olive oil and season.
5.

Heat a chargrill pan or barbecue to high heat. Grill flatbread for 1-2 minutes on one side or until golden. Turn and cook for a further 1-2 minutes until golden and cooked. Top with the pesto and herb salad and scatter with extra sumac, remaining chickpeas and basil leaves to serve.