- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 flatbreads
- Category: dinner
- Method: stovetop
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 flatbreads
- Category: dinner
- Method: stovetop
Ingredients
for the tomatoes
-
2 garlic cloves, finely chopped
-
1 teaspoon sumac
-
1/2 teaspoon crushed red pepper flakes
-
1/2 teaspoon ground coriander
-
1/2 teaspoon ground cumin
-
1 teaspoon kosher salt, plus more
- 4 large heirloom tomatoes, any color
for the chickpeas
-
1 15.5-ounce can chickpeas, rinsed
-
2 tablespoons red wine vinegar
-
Freshly ground black pepper
-
1 small shallot, thinly sliced
-
1/2 cup parsley leaves with tender stems
-
3 tablespoons olive oil
for the yogurt sauce
-
1 Persian cucumber, peeled, chopped
-
3/4 cup plain yogurt
-
1/2 cup coarsely chopped fresh mint
-
1/2 cup coarsely chopped fresh parsley
-
Hot sauce
-
Kosher salt and freshly ground black pepper
for the naan
-
3/4 teaspoon baking powder
-
1/2 teaspoon sugar
-
2 cups all-purpose flour, plus more for surface
-
2 teaspoons kosher salt, plus more
-
1 cup plain yogurt
-
4 tablespoons olive oil, plus more for drizzling
-
Freshly ground black pepper
Instructions
-
Combine garlic, sumac, red pepper flakes, coriander, cumin, and 1 tsp. salt in a small bowl. Arrange tomato slices in a single layer on a rimmed baking sheet and sprinkle garlic mixture evenly over top. Let sit at room temperature at least 30 minutes and up to 1 hour.
-
Toss chickpeas and vinegar in a medium bowl; season with salt and pepper. Mash chickpeas with a fork until about half are smashed. Add shallot, parsley, and oil and toss to combine; season with salt and pepper. Set aside.
-
Combine cucumber, yogurt, mint, and parsley in a medium bowl; season with hot sauce, salt, and pepper. Let sit at room temperature at least 15 minutes.
-
Do Ahead: Yogurt sauce can be made 1 hour ahead. Cover and chill.
-
Whisk baking powder, sugar, 2 cups flour, and 2 tsp. salt in a large bowl. Add yogurt and stir to combine (the yogurt’s acidity ensures a tender texture). Transfer dough to a lightly floured work surface and knead until mostly smooth, about 1 minute. Divide into 4 pieces, cover with plastic wrap, and let rest 15 minutes (this will make dough easier to roll).
-
Working one at a time, roll out each piece of dough into a round about ⅛” thick. (Don’t stress: They don’t need to be perfect.) Heat 1 Tbsp. oil in a large skillet, preferably cast iron, over medium. Working one at a time, cook rounds of dough until underside is golden brown and flatbread is beginning to puff, about 2 minutes. Flip and cook until other side is golden brown, about 1 minute longer; transfer to a plate. Repeat with remaining oil and rounds of dough. Let cool slightly.
-
Top each flatbread with yogurt sauce, chickpea mixture, and tomatoes. Drizzle with more oil and season well with salt and pepper.
Leave a comment and rate this recipe!
Fantastic! Thank you. It was really fun to make and the different parts taste delicious. The 4 of us loved it – 3 of us are true Foodies! The 4th is my DH and he likes all food.
It took longer to prepare than I thought, but once each component (tomatoes, chickpeas, yogurt) is made and set aside, easy to put together. I made my own Naan using yeast.
The only minor changes I made: Chives vs shallots in the chickpeas (no shallots in the house) – Za’atar to the tomatoes along w the other spices (it hit the spot!) – splash of lemon juice to the yogurt.
I used a piece of English cucumber 6-inches long, scooped out the insides = 6 oz. About the weight of a Persian cuc. I let it drain a bit to prevent a watery sauce.
On your site, the toppings go on top of the Naan. On Joshua McFadden’s site, it’s served in flat bowls and the Naan is eaten separately as people choose – as a scoop, wrap, or in pieces.
The amount below served 4 of us at lunch and we each had an ear of corn, too. When I make it again for 4, I will probably increase the amounts below by 25%. Maybe not – I may not have had enough tomatoes. I used Heirloom Purple Bumblebee tomatoes from my garden. About 1-1/2 inch diameter.
Loved this! BTW – Having a willing chopping helper makes this easier!
Fantastic! Thank you. It was really fun to make and the different parts taste delicious. So pretty when assembled. The 4 of us loved it – and 3 of us are true Foodies! The 4th was my DH and he likes all food.
It took longer to prepare than I thought, but once each component (tomatoes, chickpeas, yogurt) is made and set aside, easy to put together. I made my own Naan using yeast.
The only minor changes I made: Chives vs shallots in the chickpeas (no shallots in the house) – Za’atar added to the tomatoes along w the other spices (it hit the spot!) – splash of lemon juice to the yogurt.
I used a piece of English cucumber 6-inches long, scooped out the insides = 6 oz. About the weight of a Persian cuc. I let it drain a bit to prevent a watery sauce.
On your site, the toppings go on top of the Naan. On Joshua McFadden’s site, it’s served in flat bowls and the Naan is eaten separately – we used it as a scoop, wrap, or in pieces.
The amount below served 4 of us at lunch and we each had an ear of fresh corn, too. When I make it again for 4, I will probably increase the amounts below by 25%. Maybe not – I may not have had enough tomatoes. I used Heirloom Purple Bumblebee tomatoes from my garden. About 1-1/2 inch diameter. And I had made no dessert :). Just fresh nectarines.
BTW – Having a willing chopping helper makes this easier!
SUper yummy!!
This flatbread looks INCREDIBLE. I love those tomatoes!
Give us alllll the heirloom tomatoes! Seriously one of our fav recipes 🙂