Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 355ml For the flatbread

  2. 1/2 teaspoon 2 1/2ml Water

  3. 1 Salt

  4. 1 1/2 cups 93g / 3 1/3oz Onion - roughly chopped

  5. 1 1/2 cups 355ml Bulgur wheat

  6. 1 All purpose flour - (1 1/2 to 2) for the garbanzo dip

  7. 4 tablespoons 60ml Garbanzo beans - (15 oz)

  8. 1 tablespoon 15ml Sesame seeds - crushed

  9. 1/4 cup 59ml Sesame oil

  10. 2 Freshly squeezed lemon juice Garlic - mashed with salt Olive oil - cumin and cayenne

  11. 1 To garnish for the chile-mint salsa

  12. 2 Cucumber - peeled, seeded and diced

  13. 1/2 cup 31g / 1.1oz Ripe tomatoes - diced

  14. 3 Flat leaf parsley - chopped

  15. 1/4 cup 23g / 0.8oz Serrano or jalapeno peppers - minced

  16. 3 tablespoons 45ml Mint - chopped Rice wine vinegar

  17. 1 Salt and pepper to taste for the eggplant-yogurt spread

  18. 1 Firm eggplant (large)

  19. 1 cup 237ml Head garlic - unpeeled

  20. 3 tablespoons 45ml Plain yogurt

  21. 1 tablespoon 15ml Extra virgin olive oil Freshly squeezed lemon juice Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions The following recipe was featured during the presentation of Jumpin' Jack Flash during TBS's Dinner and a Movie.

  2. Make the dough: Combine the water, salt and onion in the jar of a blender and blend until smooth. Pour the mixture into a small saucepan and bring to a boil. Place the bulgur in a medium mixing bowl, pour the onion mixture over the bulgur and set aside for 15 minutes.

  3. Add one cup flour to the bulgur and stir with a wooden spoon until incorporated. Transfer the dough onto a floured board, put "Jumpin' Jack Flash" on the stereo and begin kneading. Add more flour only as needed to keep the dough from sticking. When the song's over, stop kneading only long enough to play it again from the top. The second time the song is finished so is the dough, stop kneading. Cover the dough with a damp cloth and let rest for 30 minutes.

  4. Make the Garbanzo Dip: Combine all ingredients in the work bowl of a food processor and process until smooth and well blended. Spread onto a dish, drizzle olive oil in a trough down the center and dust with cayenne and cumin..

  5. Make the Chile-Mint Salsa: Combine and mix all ingredients in a serving bowl. Season to taste with salt and pepper.

  6. Make the Eggplant-Yogurt Spread: Preheat oven to 425F. Pierce the eggplant with a skewer in half a dozen places; wrap the garlic in foil. Place both on a baking sheet and roast for 30-45 minutes. Peel the eggplant under cold water, transfer to a colander and press out any bitter juices. Cut the garlic in half and squeeze into a mixing bowl. Place the eggplant in the bowl with the roasted garlic and mash with a fork until smooth. Fold in the yogurt, olive oil and lemon. Season to taste with salt and pepper.

  7. Bake the Flatbread: Evenly divide the dough into 12 pieces. Roll each piece out as thinly as possible. Lay out flat on a lightly floured baking sheet and bake on the floor of the preheated oven for 2 minutes before flipping and finishing for one additional minute.

  8. Eat the hot B-flat flatbreads right out of the oven by tearing off a piece and scooping it into one or more of the dips.


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