Spiced chickpea flat breads

Spiced chickpea flat breads

How to Cook Bread
Peter Cassidy

These easy-to-make spicy flat breads are lovely served alongside curries, or as an accompaniment to Middle Eastern style mezze.


Quantity Ingredient
1 tablespoon cumin seeds
1 tablespoon coriander seeds
large handful coriander leaves
15g fresh yeast
10g caster sugar
300ml tepid water
450g strong white flour, plus extra to dust
15g salt
400g tin chickpeas, drained and rinsed
oil, to grease


  1. Toast the cumin and coriander seeds in a dry frying pan over a low to medium heat until lightly toasted. Tip them out onto a plate and allow to cool, then crush with a pestle and mortar or in a small bowl using the end of a rolling pin. Coarsely chop the coriander leaves.
  2. In a small bowl, mix the yeast, sugar and 2 tbsp of the water together. Mix the flour and salt in a large bowl, add the yeast mixture and enough of the water to make a soft but not sloppy dough, using a little of the water to swill out the yeast bowl. Knead the dough for 3 minutes until smooth.
  3. Blend the chickpeas to a rough paste in a food processor, then stir in the crushed cumin and coriander seeds.
  4. Mix the chickpea and spice mixture and chopped coriander into the dough and knead for another couple of minutes, or until springy and elastic. Place in a lightly oiled bowl, cover with lightly oiled cling film and leave to rise until doubled in size, about 1 hour. Meanwhile, heat the oven to 230°C, with 2 baking sheets inside.
  5. Divide the risen dough into 8–10 pieces and roll out each one on a floured surface to a rough oval, about 2.5mm thick. As you shape them, cover with a damp tea towel to prevent them from drying out.
  6. Transfer the flat breads to the heated baking sheets and bake in the oven for 15 minutes, then turn them over and return to the oven for 5–10 minutes, or until risen a little and golden, with no grey patches of uncooked dough. Serve warm.
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