This flatbread and yellow split pea spread are full of big, bold rosemary and black pepper flavor. Source: EatingWell Magazine, November/December 2010

Raghavan Iyer
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Ingredients

Flatbread

Spread

Directions

  • To prepare flatbread: Thoroughly combine whole-wheat flour, all-purpose flour, chopped rosemary, baking powder, salt and pepper in a large bowl.

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  • Pour buttermilk over the flour mixture and quickly stir it in. Pour a few tablespoons warm water over the flour, stirring it in as you go. Repeat, adding more water a few tablespoons at a time, until the dough comes together to form a soft ball. (You want the dough to be very soft, close to being slightly sticky, so if you add an extra tablespoon or so, it won't hurt it.) Using your hand, gather the ball, picking up any dry flour in the bottom of the bowl, and knead it in the bowl for a minute or two to form a smooth, soft ball of dough. (If it's a little too sticky to handle, dust your hand with flour, but do not add any more flour to the dough if possible.)

  • Cut the dough into 4 equal portions. Lightly coat a large plate with cooking spray. Shape each portion of dough into a round the size of a hamburger bun and put it on the plate. Coat the tops with cooking spray (or brush with oil), cover with plastic wrap or a slightly dampened cloth, and let sit at room temperature for about 30 minutes.

  • Place a pizza stone or large cast-iron skillet on the lowest oven rack; preheat to the highest bake setting (500-550 degrees F).

  • To prepare spread: While the dough rests, heat oil in a small skillet over medium-high heat. Add yellow split peas and toast until golden brown, 2 to 4 minutes.

  • Transfer the peas and any remaining oil to a blender. Add 1/3 cup water, lemon (or lime) juice, tomato, garlic, rosemary, salt and pepper and puree, scraping down the sides as needed, to make a slightly gritty puree.

  • Lightly flour a small work area. Press a piece of dough down to form a patty. Roll out or pat the dough into a round roughly 6 to 8 inches in diameter, dusting with flour as needed. Make sure the round is evenly thin, with no tears on the surface. Place the round onto the hot pizza stone (or skillet). Within seconds, it will start to bubble in spots. Close the oven door and cook until golden brown on the bottom and light brown patches appear on the top, 3 to 6 minutes. Remove and slide the flatbread between two pieces of foil to keep warm.

  • Repeat with the remaining dough rounds, stacking them in the foil to keep warm. Serve the spread alongside the flatbreads.

Tips

Make Ahead Tip: Cover and refrigerate the spread (Step 5) for up to 1 day. Serve at room temperature.

Equipment: Pizza stone or large cast-iron skillet

Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.

Nutrition Facts

232 calories; 2.3 g total fat; 0.2 g saturated fat; 419 mg sodium. 123 mg potassium; 44.9 g carbohydrates; 6.9 g fiber; 2 g sugar; 8.8 g protein; 155 IU vitamin a iu; 6 mg vitamin c; 73 mcg folate; 87 mg calcium; 5 mg iron; 10 mg magnesium;

Reviews (5)

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5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 2 stars
08/17/2013
When I first looked at this recipe I was unsure whether the split peas were to be cooked or not. Before attempting the recipe I reviewed the other comments and opted to cook 1/2 cup yellow split peas before toasting them. I followed the others steps as described in the recipe although my lemon was perhaps more medium than small...After processing all the spread ingredients only for a few seconds I ended up with a very runny texture which looks nothing like the thick spread in the picture. My suggestion would be that if you are cooking the yellow split peas then skip the 1/3 cup of water as you will definitely have a runny spread if it's added. Seeing the spread I currently have on hand I would also recommend trying to make this spread without cooking the split peas and see how it turns out. Read More
Rating: 5 stars
10/20/2012
This recipe is as fast as it says it is! It is one of my go-to party dips as it is fresh and unique. It is an excellent pairing with hummus variations eggs sandwiches etc. as well. Not cooking/soaking the peas seems strange at first but they do swell and soften the longer they marinate with the other ingredients. Again if you're looking for a spread/dip with zip and flavors to hit all areas of the pallet this is the dip for you! Read More
Rating: 1 stars
10/29/2011
I had to rate this in order to post a question - are the split peas cooked? It would make sense given the time it says to cook them but it doesn't specifically say anything about the peas being cooked/non-cooked. Read More
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Rating: 4 stars
10/29/2011
I really like this recipe - not as quick as recipe says. I think the calorie count is way off - amount of calories is for 8 servings not 4! Would you recalculate and let me know? Read More
Rating: 4 stars
10/29/2011
The question about whether the split peas are cooked is mine as well. At first feeling dumb I didn't cook them and of course they were hard like pellets or gravel in the food processor. (One would break teeth eating them that way!) Then I cooked them with all the ingredients and the spread was really good! I especially like the rosemary flatbread with the spread. Still feeling unsure of what I had done I cooked another batch first then followed the recipe but the spread came out too thin. It seems the "1/2 cup" refers to before they are cooked. Otherwise the spread is too thin when the other ingredients are mixed in. The peas swell as they cook and it makes a good spread. Also there is another brand of white whole-wheat flour not mentioned in the current issue: it is Hodgson Mills. It has a somewhat rougher texture than King Arthur and we like it very much. The flatbread made with it was terrific! Read More