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Ingredients
 active dry yeast2 1/2 tsp
 honey 1/2 tsp
 warm water1 1/2 cups
   olive oil 1/4 cup
 bread flour4 cups
 Kosher salt2 tsp
 zataar
 sumac
 sea salt
 sesame
 cooked garbanzo beans2 cups
 tahini 2/3 cup
 extra-virgin olive oil
3-6 Tbsp
 fresh lemon juice 1/4 cup
 sweet (or smoked) paprika1 tsp
 garlic2 cloves
minced
 Kosher salt and black pepper to taste
 cilantro 1/2 cup
finely minced
 mixed herbs (parsley oregano thyme etc)
finely minced
 shallots2 each
finely minced
 garlic5 cloves
finely minced
 zest and juice of 1 lemon
 honey1 tsp
 smoked paprika2 tsp
 Kosher salt2 tsp
 ground cumin1 tsp
 cayenne 1/4 tsp
 olive oil 1/2 cup
 toasted walnuts 1/2 cup
 plain dry bread crumbs3 Tbsp
 pomegranate molasses4 tsp
 fresh lemon juice1 Tbsp
 Piquillo peppers14 oz
drained and rinsed
 cayenne pepper 1/4 tsp
 ground cumin 1/4 tsp
plus more for garnish
 olive oil1 Tbsp
plus 1 more for garnish
 salt to taste
For the Flatbread
1
Combine the yeast, water and honey in a small bowl. Let bloom for 4 minutes. Add the olive oil, flour and salt. Mix to form a dough. Remove from bowl and knead on a clean work surface for 10 minutes. Let rest, covered with a damp towel in a warm place until doubled in size (about 40 minutes). Punch down dough and transfer to a lightly floured surface. Cut into 10 evenly sized pieces. Roll into balls and allow to rest, covered, for another 30 minutes. Roll into thin discs with a rolling pin. Brush with olive oil and garnish with desired spices.
2
Grill or bake flatbreads until golden brown. Brush with more olive oil if desired before serving.
For the Hummus
3
In a food processor, puree all ingredients until smooth, adding more olive oil if the mixture seems too thick. Adjust seasoning to taste.
For the Charmoula
4
Combine all ingredients. Adjust seasoning to taste.
For the muhammara (red pepper walnut sauce)
5
Chop the walnuts and bread crumbs in a food processor until finely ground. Add the remaining ingredients (except the olive oil) and puree until smooth. With the machine running, add 1 tablespoon of olive oil in a thin stream. Adjust seasoning to taste.
To Serve
6
Cut flatbreads into appropriate sizes and serve with the three spreads on the side.