- 2 garlic cloves, finely chopped
- 1 teaspoon sumac
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt, plus more
- 2 large heirloom tomatoes, any color, thinly sliced
- 1 (15.5–ounce) can chickpeas, rinsed
- 2 tablespoons red wine vinegar
- Freshly ground black pepper
- 1 small shallot, thinly sliced
- 1/2 cup parsley leaves with tender stems
- 3 tablespoons olive oil
- 1 Persian cucumber, peeled, chopped
- 3/4 cup plain yogurt
- 1/2 cup coarsely chopped fresh mint
- 1/2 cup coarsely chopped fresh parsley
- Kosher salt, freshly ground pepper
- Flatbread and assembly
- 2 teaspoons kosher salt
- 3/4 teaspoon baking powder
- 1/2 teaspoon sugar
- 2 cups all-purpose flour, plus more for surface
- 1 cup plain yogurt
- 4 tablespoons olive oil, plus more for drizzling
- Freshly ground black pepper
- Sumac, a tart, citrusy spice, can be found at Middle Eastern markets and specialty foods stores.
- Combine garlic, sumac, red pepper flakes, coriander, cumin, and 1 teaspoon salt in a small bowl. Arrange tomato slices in a single layer on a rimmed baking sheet and sprinkle garlic mixture evenly over top. Let sit at room temperature at least 30 minutes and up to 1 hour.
- Toss chickpeas and vinegar in a medium bowl; season with salt and pepper. Mash chickpeas with a fork until about half are smashed. Add shallot, parsley, and oil and toss to combine; season with salt and pepper. Set aside.
- Combine cucumber, yogurt, mint, and parsley in a medium bowl; season with hot sauce, salt, and pepper. Let sit at room temperature at least 15 minutes.
- Yogurt sauce can be made 1 hour ahead. Cover and chill.
- Whisk salt, baking powder, sugar, and 2 cups flour in a large bowl. Add yogurt and stir to combine (the yogurt's acidity ensures a tender texture). Transfer dough to a lightly floured work surface and knead until mostly smooth, about 1 minute. Divide into 4 pieces, cover with plastic wrap, and let rest 15 minutes (this will make dough easier to roll).
- Working one at a time, roll out each piece of dough into a round about 1/8″ thick. (Don't stress: They don't need to be perfect.) Heat 1 tablespoon oil in a large skillet, preferably cast iron, over medium.
- Working one at a time, cook rounds of dough until underside is golden brown and flatbread is beginning to puff, about 2 minutes. Flip and cook until other side is golden brown, about 1 minute longer; transfer to a plate. Repeat with remaining oil and rounds of dough. Let cool slightly.
- Top each flatbread with yogurt sauce, chickpea mixture, and tomatoes. Drizzle with more oil and season well with salt and pepper.