Moroccan Chickpea Flatbread

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Last Updated on January 13, 2020 by Chef Mireille

Moroccan Chickpea Flatbread – This protein packed flatbread infused with smoky spices is a delicious accompaniment to soup or salad.

Moroccan cuisine is one of my favorites. Although geographically located in North Africa, the cuisine like Egypt, is more similar to that of the Middle East. Smoky flavors like cumin, coriander and paprika permeate the cuisine, with French influences representing the French colonization of the country.

I wasn’t a member of the I Heart Cooking Club when they were exploring the cuisine of Jamie Oliver, but he has been one of my favorite celebrity chefs for many years. I used to religiously watch his show, The Naked Chef, on the Food Network. In fact, I’ve already done many recipes from my copy of The Naked Chef Takes Off, of which the Fish Pie is posted.

IHCC
Although the original recipe for this bread is in my copy of Jamie Oliver’s The Naked Chef Takes Off, the online posting of the recipe here is more detailed so I went with that interpretation of this recipe.

I started to make this bread and then realized I was low on all my flours, so I had to combine the last of all my flours. This bread was made with a combination of white bread flour, wheat bread flour, all purpose flour and regular whole wheat flour. It ended up being about 50% wheat flour.

IN THE MAKING – HOW TO MAKE MOROCCAN CHICKPEA FLATBREAD

The spices make this such an awesome flatbread!

Spiced Chickpea Flatbreads

A little on the dense side, this bread is perfect to dunk in soups, curries or with hummus. Enjoy with my Moroccan Lamb Soup or Spinach Hummus.

Breakfast, lunch or dinner – these protein rich spiced breads are perfect with every meal!

Moroccan Chickpea Flatbread
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Moroccan Chickpea Flatbread

Prep Time1 hr 30 mins
Cook Time10 mins
Total Time1 hr 40 mins
Course: Bread
Cuisine: Moroccan
Servings: 16
Calories: 283.71kcal

Ingredients

  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seed
  • 2 cups plus 2 tablespoons warm water
  • 2 tablespoons honey
  • 2 tablespoons plus 1 teaspoon dry active yeast 3 pkgs.
  • 7 1/2 cups bread flour or all purpose flour {I used a combination of white and wheat flours}
  • 1 1/2 teaspoons salt
  • 1 15.5 oz. can chickpeas drained, rinsed and coarsely mashed

Instructions

  • Dry roast the cumin and coriander seed until golden and fragrant. Let cool. Using a coffee/spice grinder, coarsely grind the roasted spices. I pulsed it about 7 times.
  • In a small bowl, combine the water and honey. Sprinkle yeast on top and let stand for 10 minutes, until foamy.
  • In a large bowl, combine flour, chickpeas, salt and roasted spices. Make a well in the center and add foamy yeast water. With a wooden spoon, stir until you have a shredded dough consistency.
  • Knead by hand until the dough comes together. The dough is very dense. You will have to knead a good 5-8 minutes.
  • Transfer to a lightly floured board and knead for another 5-10 minutes, until soft and smooth.
  • Place in a lightly oiled bowl. Cover with plastic wrap and a kitchen towel. Let rise for 1 hour, until almost doubled in size.
  • Preheat oven to 450 F.
  • Punch down dough. Divide dough into 16 tennis ball sized pieces. Cover and let rest for 15 minutes.
  • Roll each piece into a 6 inch oval and place directly onto the top rack of the oven. (It won't puff up if you do it on the bottom rack.)
  • Bake for 10 minutes, until golden and puffy.
  • Repeat until all the breads have been baked.

Notes

Store in ziploc bags in the refrigerator. Reheat by putting in the toaster oven for a few minutes.

Nutrition

Calories: 283.71kcal | Carbohydrates: 56.18g | Protein: 10.83g | Fat: 1.99g | Saturated Fat: 0.23g | Sodium: 292.29mg | Fiber: 5.33g | Sugar: 3.42g
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

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Comments

  1. Ohhh! I have never put chickpea mash in my flatbreads … I've got to try this recipe … it seems far more authentic than my flour and semolina version! … Thanks for visiting and commenting on The Spice Garden – your comment lead me here!

  2. Like you, I love Moroccan food, and this seems like a great alternative to traditional pita bread for mopping up some of those "tagine juices". I have come across flatbread recipes before that incorporate chickpea flour, but using the chickpea mash is a new one one me – can't wait to try it.

  3. Oh boy…those look absolutely delicious! I can imagine dunking them into just about anything, but especially hummus (as you mentioned). Like you, I watched Jamie's show religiously back in the day. I was totally enamored with him.

    Love those flatbreads:)

  4. I really enjoy Moroccan food especially a good flat bread to dip into a tagine. This one sounds delicious and like the others, have never seen mashed chickpeas in a bread recipe and would love to give it a try.

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