To make this tomato-on bread revelation right this very minute, use a prepared flatbread like naan or pocketless pita.

　　

Ingredients

4 Servings

　　

Tomatoes and chickpeas:

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

　　

Yogurt sauce:

1 Persian cucumber, peeled, chopped

　　3/4 cup plain yogurt

　　1/2 cup coarsely chopped fresh mint

　　1/2 cup coarsely chopped fresh parsley

　　

Hot sauce:

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

　　

Ingredient info:

Sumac, a tart, citrusy spice, can be found at Middle Eastern markets and specialty foods stores.

　　

Tomatoes and chickpeas:

Step 1

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.

　　

Step 2

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.

　　

Yogurt sauce:

Step 3

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.

　　

Do Ahead

Step 4

Yogurt sauce can be made 1 hour ahead. Cover and chill.

　　

Flatbread and assembly:

Step 5

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).

　　

Step 6

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.

　　

Step 7

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.

　　

Step 8

Top each flatbread with yogurt sauce, chickpea mixture, and tomatoes. Drizzle with more oil and season well with salt and pepper.