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Moroccan Chickpea Flatbread
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Moroccan Chickpea Flatbread

Prep Time1 hour 30 minutes
Cook Time10 minutes
Total Time1 hour 40 minutes
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
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