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1
Dissolve the honey in 1-1/2 cups luke-warm water.
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2
Using a stand mixer fitted with the dough hook, mix the flour, 1-1/2 teaspoons of the salt, and the yeast on low speed for 2 minutes.
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3
With the mixer running, gradually add the honey water and the olive oil.
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4
Increase the speed to medium and mix until the dough pulls away from the sides of the bowl and is smooth yet slightly tacky to the touch, about 5 minutes.
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5
If the dough seems too wet, add more flour, 1 teaspoons at a time.
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6
Return to low speed and mix for 2 minutes more.
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7
Let the dough rest in the bowl for 5 minutes and then turn the mixer to medium-high speed and mix for 3 minutes more, as the dough vigorously slaps against the side of the bowl.
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8
Lightly oil a large bowl.
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9
Transfer the dough to the bowl and turn the dough to coat it with the oil.
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10
Cover with a damp cloth or plastic wrap and let the dough rise in a warm place until doubled in size, 1 to 1-1/2 hours.
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11
Using a mortar and pestle, coarsely grind the cumin, coriander, and the remaining 3/4 teaspoons salt.
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12
Set aside.
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13
Cut the onion in half crosswise.
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14
Heat a cast-iron griddle or a small cast-iron skillet over high heat until very hot.
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15
Put the onion halves cut side down on the hot surface and cook until just charred, 5 to 7 minutes.
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16
Cool slightly and then remove the skin and chop finely.
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17
Put the onion in a medium bowl and stir in the chickpeas and about two-thirds of the spice mixture.
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18
With lightly floured hands gently deflate the dough.
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19
Add the chickpea mixture to the top of the dough, and using a plastic bowl scraper, reach down to the bottom of the bowl and gently fold the dough onto itself 4 times, rotating the bowl with each fold, to incorporate the mixture.
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20
Turn the dough out onto a lightly floured surface, stretch slightly to form into a log, and cut into 6 equal pieces.
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21
Shape each piece into a ball by gently stretching and tucking the dough underneath itself to form a belly button on the bottom.
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22
Gently roll in the palm of your hand to reshape into a uniform ball, then set each ball, belly button side down, on a well-floured baking sheet.
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23
Lightly brush each top with olive oil.
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24
Cover loosely with a towel or plastic wrap and let rise until doubled in size, about 1 hour.
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25
Meanwhile, prepare a medium gas grill fire or an indirect charcoal fire with a hot zone and a cool zone (an oven thermometer placed over the hot zone should register about 450F).
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26
Brush the grill grates with a stiff brush, then wipe with a lightly oiled paper towel.
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27
On a lightly floured surface, roll out or press and stretch each piece of dough with your fingertips until about 1/4 inch thick and about 8 inches in diameter.
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28
Put the flatbreads on 2 lightly floured baking sheets and lightly brush the tops of the dough with the butter, being careful not to get butter on the baking sheet.
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29
Put the flatbreads buttered side down on the grill (over the hot zone of the charcoal fire), cover, and cook until puffed and good grill marks form, 2 to 4 minutes.
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30
Flip the flatbreads and turn the burners of a gas grill down to low (or move the breads to the cool zone of the charcoal grill), and brush the grill-marked side with more butter.
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31
Cover and finish cooking until the bottoms have good grill marks and the breads are cooked through, about 3 minutes more.
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32
Transfer the breads to a cutting board, brush with more of the butter, and dust with the remaining spice mixture.
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33
Cut into wedges and serve warm.
