Chickpea Moroccan Flatbread

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Chickpea Moroccan Flatbread

1 basic bread recipe

1 tablespoon cumin seeds, lightly cracked

2 tablespoon coriander seeds, lightly cracked

1 can chickpeas, drained and mashed

 

 

 

 

 

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.

 

Source: Jamie Oliver - The Naked Chef

Formatted by Chupa Babi in MC: 01.15.07

 

AuthorNote: A very quick bread to make as it only

needs one prove. Great for filling with salad, salsas

and grilled ]favorites], and especially tasty cooked

on barbecues. Also great served with all the tapas

recipes.

ChupaNote: I use frozen bread dough for this. After it

defrosts, unroll it ( or just flop in a bowl) and

massage the spices and chickpeas in; adding 1 teaspoon

of red pepper flakes. Use your hands and be gentle.

You don't want to over-work the dough. Seperate into

10 balls and stretch into desired shape (I like

rounds. Easier to use as wraps)on baking sheet. Bake

in preheated 450 F oven for 4 to 5 mins, or until

ncely puffed. Use right away.

 

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