Masala Chickpea Flatbreads

Instructions

1. Prepare the Dough

   2 min hands-on15 min waiting

   • Combine Greek yogurt, whole wheat flour, and salt in a mixing bowl until a soft dough forms.
   • Cover the dough and let it rest for 15 minutes.

2. Roast the Chickpeas

   4 min hands-on15 min waiting

   • Preheat the oven to 200°C (400°F).
   • Rinse and drain chickpeas, then spread on a baking tray.
   • Drizzle with olive oil, sprinkle curry powder, fennel seeds, salt, and pepper, and grate garlic over them.
   • Toss to coat evenly and roast for 15 minutes until golden and crispy.

3. Prepare the Vegetables

   4 min hands-on

   • Roughly chop spinach and coriander leaves.
   • Quarter the tomatoes and set aside.

4. Combine the Chickpea Mixture

   2 min hands-on1 min waiting

   • Remove chickpeas from the oven.
   • Add spinach and coriander to the tray to wilt slightly.
   • Fold in the tomatoes and mix well.

5. Shape and Cook Flatbreads

   18 min hands-on

   • Knead the dough lightly on a floured surface for 2 minutes.
   • Divide into 8 portions, roll into balls, and flatten into circles.
   • Heat a non-stick pan and cook each flatbread for 30 seconds per side until golden brown.

6. Boil the Egg

   2 min hands-on6 min waiting

   • Boil water in a saucepan and add the egg.
   • Cook for 6 minutes and 30 seconds for soft-boiled.
   • Transfer to ice water, peel, and halve.

7. Assemble the Flatbreads

   5 min hands-on

   • Brush warm flatbreads with garlic and drizzle with olive oil.
   • Top with chickpea mixture, halved egg, and a dollop of Greek yogurt.

8. Finish and Serve

   1 min hands-on

   • Optionally, drizzle with chili oil.
   • Serve immediately.
   • Cooking tips:
   • For extra crispiness, spread the chickpeas in a single layer on the baking tray.
   • Adjust the curry powder and chili oil to your spice tolerance.
   • Rub fresh garlic onto the flatbreads after cooking for a stronger flavor.
   • Prepare the flatbread dough in advance and refrigerate until needed.