Rosemary Flatbread with Yellow Split Pea Spread

Rosemary Flatbread with Yellow Split Pea Spread

5 Reviews
From: EatingWell Magazine, November/December 2010

This flatbread and yellow split pea spread are full of big, bold rosemary and black pepper flavor.

Ingredients 4 servings

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Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • Flatbread
  • 1½ cups white whole-wheat flour (see Note)
  • 1½ cups all-purpose flour, plus extra for dusting
  • 1 tablespoon finely chopped fresh rosemary
  • 2 teaspoons baking powder
  • 1 teaspoon kosher or sea salt
  • 1 teaspoon coarsely cracked pepper
  • ½ cup nonfat buttermilk, at room temperature
  • ½- ¾ cup warm water
  • Spread
  • 1 tablespoon canola oil
  • ½ cup yellow split peas
  • ⅓ cup water
  • Juice of 1 small lemon or lime
  • 1 medium tomato, diced
  • 4 medium cloves garlic, peeled
  • 2 tablespoons fresh rosemary leaves
  • 1 teaspoon kosher or sea salt
  • 1 teaspoon black peppercorns


  • Active

  • Ready In

  1. To prepare flatbread: Thoroughly combine whole-wheat flour, all-purpose flour, chopped rosemary, baking powder, salt and pepper in a large bowl.
  2. 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.)
  3. 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.
  4. Place a pizza stone or large cast-iron skillet on the lowest oven rack; preheat to the highest bake setting (500-550°F).
  5. 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.
  6. Transfer the peas and any remaining oil to a blender. Add ⅓ 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.
  7. 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.
  8. Repeat with the remaining dough rounds, stacking them in the foil to keep warm. Serve the spread alongside the flatbreads.
  • 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 information

  • Serving size: 1 flatbread & about ½ cup spread
  • Per serving: 232 calories; 2 g fat(0 g sat); 7 g fiber; 45 g carbohydrates; 9 g protein; 73 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 155 IU vitamin A; 6 mg vitamin C; 87 mg calcium; 5 mg iron; 419 mg sodium; 123 mg potassium
  • Nutrition Bonus: Iron (28% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: 2½ starch

Reviews 5

August 17, 2013
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By: EatingWell User
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.
October 20, 2012
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By: EatingWell User
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!
November 30, 2010
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By: EatingWell User
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!
October 29, 2010
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By: EatingWell User
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?
October 27, 2010
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By: EatingWell User
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.
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