Smoky Pinto Bean Flatbreads with Herb-Yogurt and Tahini Drizzle

Combine flour, salt, and yeast in a large bowl. Add olive oil and warm water (105–110°F / 40–43°C). Mix until a shaggy dough forms, then knead on a floured surface for 8 minutes until smooth and elastic.

Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm spot until doubled, about 45–60 minutes.

Punch down dough and divide into 6 equal balls (about 70g each). Rest, covered, for 10 minutes.

Heat olive oil in a saucepan over medium heat. Add minced garlic and cook 1–2 minutes until fragrant but not browned.

Add drained pinto beans, smoked paprika, cumin, and salt. Stir to coat and cook 5–6 minutes, mashing about half the beans with the back of a spoon to create a chunky spread.

Add lemon juice and taste for seasoning — it should be smoky, earthy, and bright. Remove from heat and keep warm.

Grate the garlic clove on a microplane (or pound to paste in a mortar). Combine with yogurt, parsley, lemon juice and zest, olive oil, and salt. Whisk until smooth and bright green from the herbs. Taste and adjust lemon or salt.

In a small bowl, whisk together tahini, lemon juice, grated garlic, and water. The mixture will seize up initially — keep whisking and it will loosen into a smooth, pourable consistency, about 2 minutes.

Heat a cast-iron skillet or griddle over high heat. Roll one dough ball very thin (about 1/8 inch) on a floured surface.

Place flatbread on the dry hot skillet. Cook 1–2 minutes per side until charred spots appear and the bread puffs. Brush lightly with olive oil immediately after removing from heat.

Repeat with remaining dough balls. Stack them wrapped in a clean towel to stay soft and warm.

Spread a generous layer of smoky pinto beans across each flatbread. Dollop herb-yogurt on top, then drizzle tahini in zigzag lines. Finish with a pinch of flaky salt and serve immediately while warm.