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1
Pulse all dukka ingredients in a food processor or an electric coffee/spice grinder until very finely ground, about 3 minutes (do not grind to a paste).
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2
Stir together warm water, honey, and yeast in bowl of a stand electric mixer fitted with paddle attachment (see cooks' note below if you don't have a stand mixer) and let stand until foamy, about 5 minutes.
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3
(If mixture doesn't foam, start over with new yeast.)
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4
Add 2 cups flour, salt, and oil and beat at medium speed until incorporated.
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5
Replace paddle with dough hook and, if necessary, add 2 to 3 teaspoons more flour, 1 teaspoon at a time, until dough begins to pull away from side of bowl and is smooth but still slightly sticky to the touch, about 5 minutes.
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6
Transfer dough to a large oiled bowl and cover with plastic wrap.
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7
Let rise in a warm, draft-free place until doubled in bulk, about 2 hours.
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8
Put oven racks in upper and lower thirds of oven and preheat oven to 425F.
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9
Punch down dough and transfer to a lightly floured surface.
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10
Divide dough in half and let stand, covered with plastic wrap, 10 minutes.
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11
Roll out 1 piece of dough (keep remaining piece covered) on a lightly floured surface with a lightly floured rolling pin into a roughly 17- by 11-inch rectangle.
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12
(Dough will be very thin.)
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13
Transfer dough to 1 of shallow baking pans.
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14
(Repair any tears in dough by pinching together.)
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15
Repeat with second piece of dough, transferring it to second baking pan.
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16
Sprinkle half of dukka over each rectangle and bake, switching position of pans and rotating them 180 degrees halfway through baking, until golden, about 20 minutes total.
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17
Cool in pans on racks 5 minutes, then transfer flatbreads to a cutting board and cut each into pieces with a sharp heavy knife.
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18
(Centers will be crisp.)
