INGREDIENTS
For the flatbread:
600g (4 ¾ cups) of all-purpose flour
200ml (¾ cup) of lukewarm milk
200ml (⅔ cup) of lukewarm water
12g (2 tsp) of salt
12g (2 tsp) of sugar
15ml (1 tbsp) of olive oil
4g (1 tsp) of dry yeast
30g (¼ cup) of melted butter
5g (1 tsp) of parsley

For the hummus:
2 lemons (juice)
2 garlic cloves, minced
1 ½ tsp of salt
800g (2 cans) of chickpeas
120ml (8 tbsp) of ice-cold water
100g (⅔ cup) of tahini paste
60ml (¼ cup) of olive oil
½ tsp of ground cumin
Paprika, parsley, and olive oil

METHOD
1. In a large bowl whisk together flour and salt. Make a well in the center and pour in warm water and milk, add yeast and sugar. Mix until the dough starts to come together, then pour in some oil and knead well.
2. For the dough into a ball and let it rise for 2 hours.
3. Cut the dough into 9 pieces, roll each into a ball, and let it rest for 30 minutes.
4. Roll out individual flatbreads and cook on a very hot pan for 2 minutes per side. Brush with a mixture of melted butter and parsley.
5. For the hummus, blend oil with garlic and salt. Set aside for 5 minutes.
Add tahini and blend again.
6. Wash chickpeas well, drain, and remove any skins. Add chickpeas into the blender, followed by water, cumin, and olive oil. Blend for 5 minutes or until very creamy.
7. Serve hummus drizzled with olive oil and topped with parsley and paprika.
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