Flatbread with Chickpea Puree, Garlic, and Parsley

1. Stage

Whisk together flour and salt; set aside. Combine yeast and 1 1/2 cups warm water in bowl of an electric mixer (fitted with paddle) and let sit until bubbly, about 5 minutes. Stir in 2 tablespoons oil. Then add flour-salt mixture. Mix on low until water is absorbed and a shaggy dough forms, about 30 seconds. Then switch to dough hook and mix until uniform and smooth, about 2 minutes. It will be slightly sticky.

2. Stage

Divide dough into 4 equal pieces and shape into balls. Place on an oiled cookie sheet. Cover with plastic wrap and let dough rise in a warm place until doubled in size, 1 to 2 hours.

3. Stage

Preheat oven to 425 degrees. Working with one dough ball at a time (cover the rest with plastic wrap until ready to use), dust ball with flour and flatten with your hand.

4. Stage

Roll dough to make sixteen 4" x 12" thin pieces. If using a pasta machine: Cut each ball in half and roll both parts through with the rollers set midway apart. Repeat, sprinkling dough with flour, each time reducing the space between rollers by one setting at a time until reaching the second to last (dough will be a smooth, thin sheet). When finished, cut both sheets in half on an angle. Repeat process with rest of dough balls. (By hand: Divide each of the 4 balls into quarters and use a rolling pin on a floured surface to flatten the sections into thin rectangular pieces.)

5. Stage

Transfer dough to 2 nonstick cookie sheets so that 2 pieces will fit on each sheet. Brush pieces lightly with oil and bake until golden brown, 14 to 16 minutes, switching pan positions halfway through. Remove from oven. Repeat.

6. Stage

Meanwhile, puree chickpeas with 1/3 cup oil in a food processor until smooth. Season to taste with salt and pepper.

7. Stage

Heat 4 tablespoons oil in a medium sauté pan over medium-high heat. Add garlic and cook until golden brown, 2 to 3 minutes. Remove garlic; drain on paper towels. Add parsley and fry until crisp, 1 to 2 minutes. Remove from pan and set aside to cool.

8. Stage

Spread flatbreads with a generous layer of chickpea puree and sprinkle with garlic chips and fried parsley. Return flatbreads to oven in batches until warmed through, 2 to 3 minutes. Remove from oven. Dust with sumac and serve.