Bob's Red Mill Secrets of Sourdough

Sourdough Flatbread with Roasted Seasonal Veggies, Hummus and Goat Cheese

By Sophia Malek for Bob’s Red Mill Natural Foods

Yields 6 FLATBREAD. CLOCK Prep: 40 Minutes | Cook Time: 15 Minutes

Directions In a medium bowl, whisk together dry ingredients. In another bowl, combine wet ingredients until smooth. Pour wet ingredients into dry and bring together into a smooth dough ball. Let rest for 30 minutes. Preheat grill to medium-high heat. Divide dough into six equal-sized balls. On a lightly floured surface, roll each flatbread to a ½ inch thickness. Roll out all flatbread and cover with a damp kitchen towel while working. Brush one side of each flatbread with oil and place, oil side down, on grill. Cook until bubbles begin to form, 2–3 minutes. Brush the other side with oil and flip. Cook for 2 more minutes, or until golden-brown marks form, and remove from grill. Slather two tablespoons hummus on the top of each flatbread and top with roasted vegetables and goat cheese crumbles. Drizzle each flatbread with reduced balsamic and serve.

Ingredients Flatbread 1¼ cups Bob’s Red Mill ® Organic All-Purpose Flour 1¼ cups Bob’s Red Mill ® Organic Spelt Flour 1 Tbsp cane sugar 2 tsp kosher salt ½ tsp baking powder ¼ cup Greek yogurt ½ cup sourdough starter ¼ cup oil, plus 2–3 Tbsp for brushing 6–8 Tbsp water For Assembly 4 oz goat cheese 8 oz hummus 2–3 cups roasted vegetables of your choice Reduced balsamic vinegar