3 cans of chick peas
2 tsp cumin
2 tsp coriander
Recipe for flatbreads (store bought is fine if you don’t have the time/energy/interest – but this is an easy recipe so maybe give it a peek before you discard the idea of making)
Recipe for tzatziki
Recipe for quick pickled vegetables (I do just red onion for this recipe, but you do you)
Large handful of cilantro, stems removed
In a bowl, combine the chick peas with the cumin and coriander. To assemble (preferably at the table where each diner does his or her own), top flat bread with tzatziki, chick peas and pickled red onion. Add cilantro if you choose.
Wow, it’s June already. Since we are tied in to the school year schedule, this is an exciting, exhausting, transitional time. The school is packing in all the last learning, field trips, fun days, evening activities – more than seems possible. The weather is calling up excitement and readiness for pools and beaches and ice cream and steamy streets. And cook outs, of course. We cook on the grill for just about every dinner throughout the summer to maximize outside time and minimize hot kitchen time. It couldn’t be easier – pick a protein or two, some veggies, a marinade or just oil, salt and pepper, and dinner is on. A great addition, though, if you want a little something else, is to have a stack of flatbreads on the table for folks to pile their grill goodies onto. Last week in the Meal Plans by JuliaCooks plan I included this recipe for flatbreads that is super easy and can be made in batches so they are available practically anytime. When you want to mix it up, add fresh herbs or spices!
2 cup whole wheat flour
1 cup all purpose flour
2 tsp baking powder
1 tsp salt
3 tbsp oil of your choosing (I usually use olive or avocado)
1 cup (or a little more but start with this) water
Mix all ingredients in a bowl. Add more flour or water, if needed. You want it to come together but not be sticky or with a bunch of flour at the bottom of the bowl. Turn out onto a lightly floured counter and knead for 2-3 minutes for it to come together into a smooth ball. Let this rest for 5-10 minutes. Cut the dough into 8 equal pieces for large breads, 10-12 for smaller. Roll each piece out into a rough circle shape (no worries about it being perfectly round). Roll it thinner than you think you should as it puffs a bit with cooking. Heat a skillet over medium high heat. If you are using non-stick, no need for oil. If not, brush a small amount of oil over the bottom of the pan. Place one bread at a time in the pan and cook for about a minute and a half – 2 minutes on the first side and a minute to a minute and a half on the other. Be sure not to stack them as they come off the pan and cool, so they don’t get soggy. Serve with your choice of toppings, or enjoy as is.