Chickpea Moroccan Flatbread
Basic bread dough, using about 1/3 whole wheat flour, 3 c. flour altogether
Flavour suggestions:
1 T. cumin seeds, lightly cracked
2 T. coriander seeds, lightly cracked
½ - 19 oz. can chickpeas, drained, (do not use dried reconstituted)
Top with:
Generous amount of very coarse sea salt.
About 1/4 c. sesame seed.
1. Mix all the first ingredients together and knead into a dough. Allow to rise.
2. Mix in the cumin seeds, coriander seeds and chickpeas. Knead again.
3. Divide dough into 2 pieces. Roll out each of these to no more than 1/4" thick and gently pull out into a slightly irregular oval shape. Try for some very thin areas or even holes in the formed dough as this is where the flavour will be better. You may try spraying some olive oil on part to determine preference.
4. Top with sea salt and sesame seed.
5. Cook 1 or 2 at a time, depending on how big your oven is, straight away without second proof, in preheated oven at 400 degrees F. I have done this on parchment on a sheet pan and on oiled foil on a pan. I think using the parchment is the least difficult.
Watch them carefully as they cook quickly. You want them slightly browned. They take about 10 minutes to cook. Depends on how thin you managed to roll them.
Allow to cool slightly for a couple of minutes before serving.
Notes: I like the chick peas to be crushed so that they add texture but are not little balls of annoyance.
Basic bread dough, using about 1/3 whole wheat flour, 3 c. flour altogether
Flavour suggestions:
1 T. cumin seeds, lightly cracked
2 T. coriander seeds, lightly cracked
½ - 19 oz. can chickpeas, drained, (do not use dried reconstituted)
Top with:
Generous amount of very coarse sea salt.
About 1/4 c. sesame seed.
1. Mix all the first ingredients together and knead into a dough. Allow to rise.
2. Mix in the cumin seeds, coriander seeds and chickpeas. Knead again.
3. Divide dough into 2 pieces. Roll out each of these to no more than 1/4" thick and gently pull out into a slightly irregular oval shape. Try for some very thin areas or even holes in the formed dough as this is where the flavour will be better. You may try spraying some olive oil on part to determine preference.
4. Top with sea salt and sesame seed.
5. Cook 1 or 2 at a time, depending on how big your oven is, straight away without second proof, in preheated oven at 400 degrees F. I have done this on parchment on a sheet pan and on oiled foil on a pan. I think using the parchment is the least difficult.
Watch them carefully as they cook quickly. You want them slightly browned. They take about 10 minutes to cook. Depends on how thin you managed to roll them.
Allow to cool slightly for a couple of minutes before serving.
Notes: I like the chick peas to be crushed so that they add texture but are not little balls of annoyance.