Chickpea Moroccan Flatbread

Name: Chickpea Moroccan Flatbread
Yield: 10 flatbreads
Cuisine: african
Ingredients: 1 basic bread recipe; 1 tablespoon cumin seeds, lightly cracked; 2 tablespoon coriander seeds, lightly cracked; 1 can chickpeas, drained and mashed

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Yield: 10 flatbreads

A very quick bread to make as it only needs one prove. Great for filling with salad, salsas and grilled meats, and especially tasty cooked on barbecues. Also great served with all the tapas recipes.

Yield: 10 flatbreads

Ingredients

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1 basic bread recipe

1 tablespoon cumin seeds, lightly cracked

2 tablespoon coriander seeds, lightly cracked

1 can chickpeas, drained and mashed

Directions

At Stage 2 of the basic recipe, mix in the cumin seeds, coriander seeds and chickpeas and carry on through the recipe as normal until Stage 5, when you should divide your batch of dough into 10 pieces. Roll out each of these to 1/4-inch thick and gently pull out into a slightly irregular oval shape. Cook 1 or 2 at a time, depending on how big your oven is, straight away without second proof, directly on the bars of the preheated oven at 450 degrees F. They take about 4 minutes to cook and puff up beyond belief. Allow to cool slightly for a couple of minutes before serving.;