- 1 envelope of active dry yeast
- 1 tablespoon of sugar
- 1 cup of warm water
- 1/4 cup of olive oil (I use extra virgin!)
- 2 cloves of garlic, finely minced
- 1 tablespoon of dried oregano
- 1 tablespoon of dried parsley
- 3 cups of all purpose flour
- 1/4 teaspoon of salt
- For topping: 2 Sweet Earth Chana Masalas
- In a medium bowl, mix together the yeast, sugar, and warm water until combined. Let sit for 10 minutes.
- After 10 minutes, add to the yeast mixture the olive oil, garlic, and herbs. Stir to combine.
- In a separate large bowl, whisk together the flour and salt.
- Pour the wet ingredients into the large bowl with the dry ingredients and stir to combine. Once it’s mostly combined, use your hands to knead the dough for about 1 minute.
- Leaving it in the large bowl, lightly grease the dough with a bit of olive oil, cover, and let rise for 1 hour.
- Once done, punch down the dough and continue to divide the dough in half until you have about 30 small pieces.
- On a lightly floured surface, roll out the pieces of dough until they’re about 1/8th of an inch thick.
- Heat a skillet of medium high heat and DO NOT grease it!
- Cook the flatbread rounds in the dry skillet for about 1-2 minutes on each side. Once done, set aside to let cool slightly.
- Continue until all of the rounds are cooked.
- For topping: cook the Sweet Earth Chana Masala according to packaging instructions. Top each flatbread round with a bit of the rice and some of the chana masala mixture. Optional: put a toothpick through the sides of the flatbread to create a taco (this makes it easier for people to grab them as appetizers!).