Puree the beans, garlic, olive oil, lemon juice, and thyme in a food processor until smooth. Season with salt and pepper, to your taste. Set aside.
Mix together the tomatoes, olive oil, vinegar, honey, and parsley, and season with salt and pepper, to taste. Set aside.
Combine flour, salt and yeast. Add water and oil; mix just until smooth.
Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 Minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 30 Minutes. Divide into half. Heat grill to high.
Flatten flatbread dough and gently press into a large rectangle and place on grill. Grill on 1 side until golden, about 2 Minutes. Remove from grill, turn over, and spread each flatbread with a thin layer of bean puree, roasted shallots, and salsa. Return to grill, close cover and cook for 2 Minutes Longer. Serve immediately.
Ingredients
Directions
Puree the beans, garlic, olive oil, lemon juice, and thyme in a food processor until smooth. Season with salt and pepper, to your taste. Set aside.
Mix together the tomatoes, olive oil, vinegar, honey, and parsley, and season with salt and pepper, to taste. Set aside.
Combine flour, salt and yeast. Add water and oil; mix just until smooth.
Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 Minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 30 Minutes. Divide into half. Heat grill to high.
Flatten flatbread dough and gently press into a large rectangle and place on grill. Grill on 1 side until golden, about 2 Minutes. Remove from grill, turn over, and spread each flatbread with a thin layer of bean puree, roasted shallots, and salsa. Return to grill, close cover and cook for 2 Minutes Longer. Serve immediately.