Spicy Chickpea Bread. This is SO tasty. Every time the pool boy came over, I would

M

Marg CDN

Well-known member
be sure to have it in the oven. He LOVED it and so did we. And the pool got more attention. Took me a while to find it, but unlike the chicken marinade, I was lucky.This is from The Best Low-Fat No-Sugar Bread machine Cookbook Ever. by Madge Rosenberg

I make it exactly as this indicates but I am sure to have So. Mediterranean cumin to grind rather than the East Indian variety as well as fresh coriander to grind. The crunches are fun. I also make it only as a flatbread. The addition of chickpeas to the dough is brilliant.

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marilynfl said:
Does it actually work well in a bread machine? I rarely bake in mine....use it for the dough function mostly.
Click to expand...
Yes, for this I would normally take it out of the machine to bake. I have done it in. This Breville has a collapsible hook that drops down at the end of the final mobile cycle. Still, the hand-shaping provides so much appea.
 
marilynfl said:
Does it actually work well in a bread machine? I rarely bake in mine....use it for the dough function mostly.
Click to expand...
This one is good too. But I can't guarantee the pool boy. I prefer flatbreads.

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.
 
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