Chickpea Moroccan Flatbread
Ingredients
21g Dried yeast
30g Honey
625ml Luke warm water
1 kg Flour
30g Salt
1Tbsp Cumin seeds
1Tbsp Coriander seeds
400g Tin Chickpeas
Equipment
Small bowl
Scales
Spoon measures
Can opener
Measuring jug
Small fry pan
Mortar and pestle
Tongs
Rolling pin
Colander
What to do
Pre heat oven to 230ºC
 In a small bowl dissolve the yeast and honey in half of the luke warm water
(310ml).
 In a dry fry pan lightly heat the cumin and coriander seeds. Once you can start to
smell the remove from the heat and slightly crush in the mortar and pestle.
 Drain and raise the chickpeas in the colander. Place in a medium bowl and mash
 On a clean surface, make a pile of the flour, salt and seeds. Make a well in the
centre and pour in the dissolved yeast mix. With one hand, make a circular
movement from the centre moving outwards, slowly bringing in in more and more
flour until all the yeast is soaked up. Then pour in the other half of the water and
the mashed up chickpeas. Gradually incorporate the remaining flour to make moist
dough.
 Rub some extra flour on your hands to knead the dough. Knead for about 5
minutes. Place into a large bowl and put in a warm place, cover with a tea towel
and allow the dough to prove, it will double in size. This could take 30minutes.
 Divide the dough into 15 pieces. Roll out each of these to .5cm thick and gently
pull out into a slightly irregular oval shape. Cook three at a time, directly on the
oven racks. They should take about 4 minutes to cook and puff up.