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Chickpea Flatbread
1 1/4 cup water, between 110 – 115º
1 tablespoon active dry yeast
2 tablespoons extra virgin olive oil
1 1/3 cup bread flour
1 tablespoon cumin seeds, lightly cracked
2 tablespoon coriander seeds, lightly cracked
1 can chickpeas, drained & mashed
1 1/3 cup all purpose flour
1 teaspoon fine sea salt
Sprinkle yeast on top of water in the bowl of a stand mixer and stir gently until dissolved. Allow to proof until slightly foamy and aromatic to ensure yeast is alive, about 5 minutes. Add oil, 1/2 of each flour and salt. Mix on medium low speed with a dough hook until incorporated, scraping down sides as necessary. Add remaining flour and kneed on low speed until the dough is smooth and elastic, about 5 minutes.
Turn out onto a floured surface, kneed a few turns by hand and shape into a ball.
Place dough in a bowl and cover with plastic wrap on top of bowl not touching dough.
Let dough rise at room temperature until doubled, about 60-75 minutes, or in
refrigerator overnight.
Divide the batch of dough into 10 pieces. Roll out each of these to 1/4” thick and gently pull out into a slightly irregular oval shape. Cook directly on the bars of the preheated oven at 450 degrees, about 4-5 minutes until they puff up. Serve at once.
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© 2009 The Chopping Block Cooking School |
