Pantry Spiced Chickpeas
Over a high heat in a large skillet melt you butter. Add the drained chickpeas and big pinch of Morton salt. Using the back of the spoons bust ¼ of the chickpeas so they open up. Add your Onion, veggies and garlic and cook for about 1 minute or until warm through. Next add the curry powder, cayenne and toast until fragrant, about one minute. Pour in the tomatoes and coconut milk and simmer until thick for about 3-5 minutes. Season one last time with Morton Kosher Salt, finish with torn cilantro and tons of lemon!
Make flatbread dough
In a large bowl, add flour, yogurt, melted butter baking powder, a large pinch of Morton's Kosher salt. Mix well with your hands to form a dough. If it’s too dry add more yogurt, if it’s too wet add more flour. Set aside for just a moment.
Roll flatbread dough
Flop your dough onto a lightly floured surface. Divide the dough into 3 balls, then roll each ball out to about ½” thick. Rub each flatbread with a bit of more butter and a sprinkling of Morton Sea salt. Place the flatbreads, seasoned side down, into the grill pan (you might have to do each one separately depending on pan size). Rub a bit of oil onto the top side as well. After about two minutes, flip your flatbread to the other side, you should see some light grill marks. Grill on this side for another minute or two and remove from the pan.