Chickpea-Stuffed Aleppo Flatbreads | National Festival of Breads

Name: Chickpea-Stuffed Aleppo Flatbreads | National Festival of Breads
Ingredients: 3 ½ cups (28 ounces) warm water (110°-115°F); 1 ½ tablespoons RED STAR® Active Dry Yeast; 1 ½ tablespoons (½ ounce) kosher salt; 7 cups (29 ½ ounces) King Arthur Unbleached All-Purpose Flour, plus extra for rolling; 3 tablespoons (½ ounce) Za’atar spice blend*; 1 (15 ½-ounce) can chickpeas or garbanzos, rinsed, drained well; 4 tablespoons (2 ounces) olive oil, divided; 3 teaspoons (¼ ounce) dried, crushed Aleppo chili pepper, divided**; ½ teaspoon kosher salt; 2 teaspoons grated lemon zest

nationalfestivalofbreads.com

2015 National Festival of Breads Finalist Felice Bogus, Raleigh, North Carolina “This flatbread emerges as a warm, herby treat that you might find in a stall in a Middle Eastern souk. This bread is...

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Ingredients

3 ½ cups (28 ounces) warm water (110°-115°F)
1 ½ tablespoons RED STAR® Active Dry Yeast
1 ½ tablespoons (½ ounce) kosher salt
7 cups (29 ½ ounces) King Arthur Unbleached All-Purpose Flour, plus extra for rolling
3 tablespoons (½ ounce) Za’atar spice blend*
1 (15 ½-ounce) can chickpeas or garbanzos, rinsed, drained well
4 tablespoons (2 ounces) olive oil, divided
3 teaspoons (¼ ounce) dried, crushed Aleppo chili pepper, divided**
½ teaspoon kosher salt
2 teaspoons grated lemon zest