Moroccan chickpea flatbread

approx 20 flatbreads

900 g

unbleached white flour


2 tsp

salt


2 tbsp

olive oil


1 tbsp

cumin seeds, lightly crushed


1 tbsp

corriander seeds, lightly crushed


240 g

chickpeas, drained and mashed


600 ml

luke warm water


30 g or 3 x 7 g

fresh or dried yeast


Method

Crush the seeds in a mortar.

Pour the flour into a mixing bowl and make a well. Dissolve the fresh yeast in a small dish with a little warm water and pour into the well. Stir in a little of the flour from the side and leave in a warm place until the yeast mixture is frothing (approx. 15 min).

Add the olive oil, spices, salt and chickpeas. Mix all ingredients together (you can use a food processor with a dough hook fitted or you could just knead with your hands) and knead until the dough is soft, elastic and shiny. Add the water sparingly – you might not need it all. If the dough is too soft just add a little flour.

Lightly grease a bowl and place the dough in it. Cover with a kitchen towel and leave at a warm place until doubled in size (about 30 to 40 min).

Preheat oven to 220 C

Once the dough has risen, turn it out on a floured board and knead through again. Divide the dough in even pieces, roll out with a rolling pin and make a few stabs with a fork. Place them on a well oiled baking tray, which has been sprinkled with semolina. Dust the flatbreads with flour to prevent them getting crusty. Bake for 8 to 12 minutes, but test them with a wooden skewer if they’re done before taking them out of the oven. If you have a AGA bake them straight on the bottom of your top right!

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