Unlike my previous recipe for souvlaki (which you’ll have to buy this book to find out how to make it) this one utilises pork. Pork is the traditional meat used to make souvlaki, that you find in Greece. Personally, I prefer lamb but this is just as good. It’s all good! Back in January, when I received my “goodie bag” from Australian Pork I quickly put it to use by pan frying one of the pork loins and serving it with stuffed peppers. You can find that post here. With the other pork loin I made souvlaki and served it up with a minted yoghurt, an onion and parsley salad and a “pita” or flatbread made with chickpeas.
I really want to focus on the chickpea flatbread. The idea for this came from an old Jamie Oliver cooking show I was watching on t.v. one afternoon. The “trick”-if you want to call it that-was placing half a can of chickpeas into the flour mixture along with a number of spices. The chickpeas were literally squished into the dough as he was kneading it! It looked like a lot of fun and the carb addict in me became very curious. I had to try this! The result was incredible! I’m telling you, souvlaki “pites” will never be the same again. The only thing I did different was to cook my flatbreads in a hot pan as opposed to cooking them in a hot oven. These provided some “Middle Eastern” inspiration, so the rest of the meal followed that path.
The souvlaki were made using a pork tenderloin which was quite a lean cut. I knew this could easily become “cardboard”, so I cut the pork into small, even pieces and made sure they were cooked quickly in a hot “chargrill” pan. The meat was marinated for 2 hours in a combination of chopped flat leaf parsley, a little olive oil, lemon juice and salt and pepper. I kept it simple because I knew there were going to be a lot of flavours competing here. The minted yoghurt was just that. Greek yoghurt with chopped mint and a good squeeze of lemon juice and a little salt. I also added a small salad of sliced red onions with parsley. Overall, this combination was to die for and one I plan on experimenting with again.
RECIPE FOR CHICKPEA FLATBREADS
Yields about 6-8 flatbreads
(N.B. These are all approximates. Feel free to adjust the flour until you achieve an elastic dough. Also, feel free to add any spice of your choice)
- 1 cup of plain (all purpose) flour
- 1 cup of plain wholemeal flour
- 1/2 a can of chickpeas (garbanzos) along with some of the liquid from the can
- 1/2 – 3/4 a cup of lukewarm water
- 1/4 cup of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of turmeric
- 1 teaspoon of cayenne pepper
- 1/2 a teaspoon of salt
- Combine the 2 flours, the spices and salt in a large bowl.
- Add the chickpeas and some of their juice from the can, the olive oil along with some of the luke warm water.
- Proceed to mix everything together until a dough begins to form. Make sure you incorporate the chickpeas well into the dough.
- *If you find you need to add more water or flour do so until you achieve a smooth pliable dough-knead for approximately 5 mins*
- Place the dough in bowl, cover and let it rest for half an hour
- When you are ready to make the flatbreads, take pieces of the dough and form into balls (a little bigger than the size of a golfball)
- Roll out the balls into a circular shape, making them about 1/2″ thick
- Cook the on a hot flat grill or pan for about 10 seconds. Once you see the flatbreads begin to puff up turn them over and cook the other side for the same time.
- Place them in a kitchen towel lined basket as you cook them to keep them warm
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{ 60 comments… read them below or add one }
oh peter this would be my lunch if i could reach into the scree – loving the flatbreads – i <3 chickpeas!
You had me on chickpeas flatbread. This is definitely worth a try. I would also love to have it with but I’ll give it pork a chance. Maybe some chicken after that. I’m salivating now.
Awesome twist of an old classic. Thanks for this
WOW!
stop it. you’re making me too hungry and i need to sleep
Simon…you are too funny!
wow love this and the addition of chick peas great blog thanks divina for tweeting it!
Rebecca
Mission accomplished…I’m hungry! The notion of offering different pita breads with souvlaki is great idea for a party!
What a fabulous recipe, I love the idea of the chickpeas squished into the dough. I’ll remember this one, thanks!
It’s lunch time and I got very hungry after reading this. The last picture is mouthwatering!
This looks wonderful. I’ve had fun experimenting with chickpea flatbreads with only chickpea flour, but this is a whole different twist on it.
I love the idea of associating that chickpea flatbread with souvlaki! So tasty!
Cheers,
Rosa
Yummy, I wanna try to make this, love flatbread.
Yes, we love souvlaki with pita and if it is homemade it is better!
Hola Peter! Your dish is so original
. I love the chickpeas flatbreads; genial! I not only love the flavours here but also the textures… delicious.
I’m having some chickpeas posted soon, but the clasical way: little, round and orange ;D
Delicious flatbread and so versatile too!
I am sold!! I will have to try this – sounds so healthy and well, I think the best way to get my daily fiber intake! hehe… Peter, the pictures are so beautiful! I love the blue plate!
Looks absolutely delicious, Peter! I bet the chickpeas in the flatbread really worked with all the other souvlaki fixins!
The flatbread sounds so good! I love how chickpeas are added to the dough … a healthy option indeed. I could easily pick up one of those souvlaki sticks and take a bite right now!
I can’t blame the pork souvlaki for stealing the limelight from the chickpea flatbreads. It’s not easy to cook the pork to look so moist and juicy. Very nicely done.
These look really good. I think think I would have ever thought of kneeding chickpeas into flatbread dough. I am curious to see what they taste like.
It’s nearly 9am and I already want my lunch! This is just perfect!
Wow, wow, wow! I bet these flat breads would also be fab with kafta (Leb minced lamb and mint sausages). I’m so hungry now Peter!!!
Mmmmm… yummy! I work in a Greek restaurant at Parra and when the chef (who is an old greek lady) makes me something quick to eat she whips up a wrap of pita bread, lamb souvlaki, tzatziki and tomatoes; this is the food of champions… Interesting take on the flatbread. Bravo!
Chickpeas mashed in to flatbread dough – fantastic idea! I’d be happy to eat that any day with all sorts of stuff rolled inside.
Personally I prefer lamb as well but this looks great, I can’t wait to try it out. Thanks for posting the recipe!
I’d say it was to die for- it sounds completely delicious. All these flavors can dance on my plate anytime. I will give these a try.
I really like socca, the French bread made with chick pea flour. Have you tried it?
I have a Hungarian friend who makes chickpea flatbreads and they are amazing!
Great twist on flat bread, thanks for yet another idea for getting a bit more nutrition into reluctant kids!
For a long time I didn’t know that pork was the traditional meat used for souvlaki! I always thought it was lamb. Your lamb looks very succulent and I am afraid that it has stolen the spotlight from the chicpea flat bread my friend! =)
That Jamie! Chickpea flatbread sounds (and looks) soooo good!
These flatbreads look delicious with souvlaki. Using chickpeas in bread making is a very old technique. We make bread in Cyprus using chickpeas but my first attempt to make them was not successful to compare with the original but still it was a tasty bread.
I absolutely love the idea of using the chickpeas in the dough. The dish is incredibly inviting. There’s something for you on our blog
I recently made something similar, I used chick pea flour! Yes there is such a thing. Naturally yours turned out prettier than mine, probably tastier too. GREG
Seriously delicious food on this blog-i LOVE it.
I have been fantasizing about the chickpea flatbreads since I saw them. Can’t wait to try them.
What a great idea for a pita!! I will definitely try this. We have souvlakia at least once every two weeks so time to change it up a bit! By the way it’s morning here, I just woke up and you have me craving for a souvlaki… that’s not good I tell you!
Magda
Lovely! Reminds me of the mixed flour flatbreads we make in India. a hearty meal.
In Italy we have a flatbread made with chickpeas (ceci) called cecina – it’s wonderful. I was looking for a new chick-pea dish, as I am making something next week. I will look forward to trying this out!
i love your flatbread – admittedly, pitas are very cheap to buy here, but these ones look much better
This looks gorgeous! I don’t think I’ve ever had a pork souvlaki before…wonderful post!
Happy Birthday Peter !!!
Finally something new with Chickpeas – flatbread ! Boy I have to try this. This would also go so well some spicy tomato gravy or just great cut into quarters with a lovely yoghurt dip ! The ideas are flowing …
have to make this one soon.
Now there’s a thought; adding chickpeas to flatbread…. It looks delicious that is for sure and I am trying to remember which episode of Jamie this was featured in… Naked Chef or another series? I have most of them on dvd…
)
What a lovely idea! The carb-addict in me approves. I think it was a great idea to do these on the stove instead of the oven – the charred, browned bits looks soooo inviting.
I’m not a big chickpea fan, although I’ve been eating them more lately and they’ve been growing on me. What a great way to use them in these flatbreads!
I have to say… this looks sooo good!! I love this idea!! i must must try it!!
oh man.. its midnight n i am hungry … thanks to u!
Gosh!
Smells like Greece!
Fantastic looking flatbreads mate. Certainly going to make these when things warm up over here!
You had me at the first picture Peter – mouthwatering! I’m craving one so badly now. Lovely shots!
You are right about the flatbreads: souvlaki pitta will never be the same again. I love the use of loin in souvlaki, as it it tender and always cooks quickly.