This is another really great easy to make bread which is lovely to eat with summer food like grilled fish, meat or salads. The dough only needs to be left to rise once which makes the turnaround from start to finish swift without compromising the quality of the bread. The mashed up chick peas and baked cumin and coriander seeds add depth to the flavour and provide a clear signal that this bread goes well with Middle Eastern food, and perfectly with the salad below.
Makes 5 flat breads
Ingredients
- 200g chickpeas, drained
- 500g strong plain bread flour
- 1 tsp salt
- 1tsp sugar
- 1tsp dried quick action yeast
- 1 tbsp cumin seeds
- 1 tbsp coriander
- 300ml water
Method
Crush, or process chickpeas in a food processor and place in a large bowl with flour, salt, sugar, yeast coriander and cumin and mix well. Gradually add the water and bring the mixture together into a ball of dough. Knead the dough for five minutes and then cover the bowl with a plastic supermarket bag. Allow the dough to rise in a warm place for one hour. When the dough has doubled in size remove it from the bowl and gently stretch and flatten it to remove some of the gas inside. Divide the dough into 5 pieces and roll each into an elongated oval shape about 0.5cm thick. Dust with a little flour and cover with a damp cloth. Preheat the oven to 230°C/450°F/gas 8. Cook one or two of the flatbreads at a time directly on the bars inside the oven for 5 minutes or until they have puffed up and turned slightly brown around the edges.