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REC: Chickpea Moroccan Flatbread. We love this, but I make it

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Joined: Dec 10, 2005

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Posted to Thread #5502 at 7:00 pm on Jan 28, 2007

with spices as noted. I think it would be terrific with toasted fennel as well.

Source: me

Chickpea Moroccan Flatbread

Basic bread dough, using about 1/3 whole wheat flour, 3 c. flour altogether

Flavour suggestions:
1 T. cumin seeds, lightly cracked
2 T. coriander seeds, lightly cracked
- 19 oz. can chickpeas, drained and mashed

Top with:
Generous amount of very coarse sea salt.
About 1/4 c. sesame seed.

1. Mix the dough. Allow to rise.

2. Mix in the cumin seeds, coriander seeds and chickpeas. Knead again.

3. Divide dough into 2 pieces. Roll out each of these to no more than 1/4" thick and gently pull out into a slightly irregular oval shape. Try for some very thin areas or even holes in the formed dough as this is where the flavour will be better. You may try spraying some olive oil on part to determine preference.

4. Top with sea salt and sesame seed.

5. Cook 1 or 2 at a time, depending on how big your oven is, straight away without second proof, in preheated oven at 400 degrees F. I have done this on parchment on a sheet pan or on oiled foil on a pan. I think using the parchment is the least difficult.

Watch them carefully as they cook quickly. You want them slightly browned. They take about 10 minutes to cook. Depends on how thin you managed to roll them.

Allow to cool slightly for a couple of minutes before serving.

Note: I think the only trick here is to get the chickpeas the way you want them...we like them manually mushed into the dough. Definitely, not left whole.


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