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.
Recipe courtesy of Jamie Oliver
Save Recipe Print
Yield:
10 flatbreads

Ingredients

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.;

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Moroccan Spiced Chickpea Soup

Recipe courtesy of Dave Lieberman

Crispy Chickpeas

Recipe courtesy of Giada De Laurentiis

Chickpea Salad

Recipe courtesy of Rachael Ray

Chickpea Salad Sandwiches

Recipe courtesy of Trisha Yearwood

Chickpea Curry with Rice

Recipe courtesy of Ree Drummond

Moroccan Grilled Salmon

Recipe courtesy of Food Network Kitchen

Pasta e Fagioli with Chickpeas

Recipe courtesy of Food Network Kitchen

Moroccan Olive Flatbread

Recipe courtesy of The Hearty Boys

Browse Reviews By Keyword