Cumin Chickpea Flatbreads Recipes

CHICKPEA MOROCCAN FLATBREAD

Chickpea Moroccan Flatbread image

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.

Provided by Jamie Oliver

Yield 10 flatbreads

Number Of Ingredients 4

Ingredients

1 basic bread recipe
1 tablespoon cumin seeds, lightly cracked
2 tablespoon coriander seeds, lightly cracked
1 can chickpeas, drained and mashed

Steps:

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.;

CUMIN FLATBREAD

Cumin Flatbread image

Thin, chewy and fragrant with spice and citrus representing Morocco for ZWT 6. From Bon Appetit Tastes of the World. Please allow 1 hour for dough to rise.

Provided by cookiedog

Categories Breads

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/3 cups warm water (105F to 115F)
1 (1/4 ounce) envelope dry yeast
3 tablespoons extra virgin olive oil
1 tablespoon minced lemon peel (yellow part only)
2 1/4 teaspoons coarse salt
2 teaspoons ground cumin
3 cups bread flour
1 tablespoon cumin seed
1 tablespoon sesame seeds

Steps:

Place warm water in bowl of heavy-duty mixer. Sprinkle yeast over and stir to combine. Let stand 10 minutes. Add oil, lemon peel, salt and ground cumin. Using dough hook attachment, gradually beat in flour. Continue beating 5 minutes. Turn out dough onto lightly floured work surface and knead until smooth dough forms, about 2 minutes (dough will be very soft).
Lightly oil large bowl. Add dough; turn to coat. Cover with plastic and let rise in warm draft-free area until doubled in volume, about 1 hour.
Preheat the oven to 400°F Line 12x18-inch baking sheet with heavy-duty foil. Brush foil with oil. Place dough in pan. Using fingertips, press out dough, covering pan completely (dough will be very thin). Sprinkle with cumin seeds and sesame seeds. Bake until golden, about 30 minutes. Loosen bread from foil. Serve warm or at room temperature.

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