Crispy Chickpea and Harissa Flatbreads with Mint Yogurt

These flatbreads combine a crispy, spiced chickpea topping with soft, chewy dough. A cool mint yogurt sauce balances the warm, smoky heat. It’s a satisfying meal that works as a shareable appetizer or a light main course.

What You’ll Need: Ingredients List

Gather these simple components to build layers of flavor and texture.

For the Flatbreads

• 1 cup (240ml) warm water (about 110°F/43°C)
• 2 ¼ teaspoons (1 packet) active dry yeast
• 1 teaspoon granulated sugar
• 2 ½ cups (315g) all-purpose flour, plus more for dusting
• 3 tablespoons olive oil, divided
• 1 teaspoon fine sea salt

For the Crispy Chickpea Topping

• 1 (15 oz / 425g) can chickpeas, drained, rinsed, and patted very dry
• 2 tablespoons harissa paste (adjust for heat preference)
• 1 tablespoon olive oil
• ½ teaspoon ground cumin
• ¼ teaspoon smoked paprika
• Salt and black pepper to taste

For the Mint Yogurt Sauce

• 1 cup (240g) plain whole-milk yogurt or Greek yogurt
• ¼ cup finely chopped fresh mint leaves
• 1 tablespoon fresh lemon juice
• 1 small garlic clove, finely minced or grated
• Pinch of salt

For Garnish (Optional)

• Fresh mint or parsley leaves
• Lemon wedges
• Crumbled feta cheese
• Extra drizzle of olive oil

Step-by-Step Preparation Guide

Follow these detailed instructions for a foolproof result. Total time is about 90 minutes, with 60 minutes of inactive rising time.

1. Prepare the Dough

In a large bowl, combine the warm water, yeast, and sugar. Let it sit for 5-7 minutes until foamy. This “proofs” the yeast, ensuring it’s active. Beginner Tip: If the mixture doesn’t foam, your yeast may be old or the water was too hot/cold—start over. Add 2 ½ cups flour, 2 tablespoons olive oil, and the salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for 5-7 minutes, adding small amounts of flour only if the dough is overly sticky, until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm place for 1 hour, or until doubled in size.

2. Make the Toppings While Dough Rises

For the Chickpeas: Preheat your oven to 425°F (220°C). On a rimmed baking sheet, toss the dried chickpeas with harissa paste, 1 tablespoon olive oil, cumin, smoked paprika, salt, and pepper. Spread in a single layer. Roast for 20-25 minutes, shaking the pan halfway, until deeply golden and crispy. Set aside. Common Mistake: Skipping the step to dry the chickpeas thoroughly will result in steaming, not crisping. For the Yogurt Sauce: Simply stir together all sauce ingredients in a small bowl. Cover and refrigerate until ready to serve. This allows the flavors to meld.

3. Shape and Cook the Flatbreads

Once the dough has risen, punch it down and divide it into 4 equal pieces. On a floured surface, roll or stretch each piece into an oval or round shape, about ¼-inch thick. Don’t worry about perfect shapes—rustic is good! Heat a large cast-iron skillet or non-stick pan over medium-high heat. Brush one side of a flatbread lightly with the remaining olive oil. Place it oil-side down in the hot skillet. Cook for 2-3 minutes until golden brown and puffed in spots. Brush the top side with oil, then flip and cook for another 1-2 minutes. Repeat with remaining dough. Pro Tip: Keep cooked flatbreads warm by wrapping them in a clean kitchen towel.

4. Assemble and Serve

Spread a generous layer of mint yogurt sauce over each warm flatbread. Top with a heap of the crispy harissa chickpeas. Garnish with fresh herbs, a squeeze of lemon, and crumbled feta if desired. Serve immediately while the flatbread is warm and the chickpeas are crisp. Print

Basics & Tips for First-Timers

Shortcut: Use high-quality store-bought naan or pita bread to skip the dough-making step. Warm them in the oven before topping. Preparation Advice: You can roast the chickpeas and make the yogurt sauce a day ahead. Store chickpeas uncovered at room temperature and the sauce in the fridge. Assemble just before eating to maintain texture. Trap to Avoid: Don’t overload the flatbread with toppings, or it will become soggy and difficult to eat. The yogurt sauce should be a base layer, not a drowning pool.

Customizing Your Dish: Pro Tips & Swaps

• Harissa: This North African chili paste varies in heat. Start with less and add more to taste. For a different profile, substitute with sun-dried tomato paste mixed with a pinch of chili flakes.
• Chickpea Alternative: Try this with crispy roasted cauliflower or sliced halloumi cheese for a different protein.
• Herb Swap: Dill or cilantro can stand in for mint in the yogurt sauce for a different fresh note.
• Gluten-Free: Use a 1:1 gluten-free flour blend for the dough, though the texture may be slightly less chewy.

Presentation & Serving Suggestions

For a visually striking family-style meal, arrange the four topped flatbreads on a large wooden board or platter. Scatter extra whole mint leaves and lemon wedges around the edges. Serve alongside a simple arugula salad dressed with lemon vinaigrette to complement the rich, spiced flavors. These are perfect for casual entertaining—guests can slice or tear their own portions.

How This Recipe Stands Out

Unlike traditional pizza or loaded focaccia, this recipe focuses on the contrast between a simple, homemade flatbread and a bold, crispy topping that isn’t melted cheese. Compared to a standard chickpea salad, the roasted, harissa-coated chickpeas provide a satisfying crunch and deep flavor that transforms the soft base. It’s a modern, vegetable-forward dish that feels special yet is built from pantry staples.

Frequently Asked Questions

Can I use dried chickpeas instead of canned?

Absolutely. Soak ½ cup of dried chickpeas overnight, then boil until tender (about 60-90 minutes). Drain, dry thoroughly, and proceed with the recipe. This yields a superior texture but requires planning.

My dough didn’t rise. What happened?

The most common culprits are expired yeast or liquid that was too hot (which kills yeast) or too cold (which inhibits it). Ensure your water is just warm to the touch, not hot, and check the expiration date on your yeast packet.

How do I store and reheat leftovers?

Store components separately for best results. Keep flatbreads in an airtight container at room temperature, chickpeas uncovered at room temp, and sauce in the fridge. Reassemble after briefly reheating the flatbread in a toaster oven or skillet.

Is there a milder alternative to harissa?

For less heat, use tomato paste mixed with a small amount of paprika and a dash of cayenne for color and mild spice. Alternatively, look for a “mild” harissa variety at the store.

Can I make the flatbreads ahead of time?

Yes. Cook the flatbreads as instructed, let them cool completely, and freeze them in a single layer before transferring to a freezer bag. Reheat from frozen in a hot skillet for a few minutes per side.