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Overhead shot of homemade chickpea flatbread on a blue plate.
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Chickpea Flatbread

Soft chickpea flatbreads made with whole chickpeas folded through a spiced yeasted dough. Golden from turmeric and cooked until lightly charred in a hot pan.
Course Side Dish
Cuisine Middle Eastern
Prep Time 20 minutes
Cook Time 3 minutes
Proving Time: 1 hour
Total Time 1 hour 23 minutes
Servings 8 serves
Calories 253kcal
Author Peter G

Ingredients

  • 400 g bread flour
  • 100 g wholemeal flour
  • 7 g instant yeast
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1 tablespoon salt
  • 30 ml olive oil
  • 300 ml water
  • 1 can chickpeas drained and roughly mashed (mine weighed approx. 230 g once drained) (***Note 1***)
Metric - US Customary

Instructions

  • Combine the bread flour, wholemeal flour, yeast, turmeric, cumin, cayenne pepper and salt in a large bowl.
    400 g bread flour, 100 g wholemeal flour, 7 g instant yeast, 1 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 teaspoon cayenne pepper, 1 tablespoon salt
  • Add the olive oil and water and knead for around 5 minutes until the dough is smooth. Cover and leave to prove for 1 hour or until doubled in size. (Note 2)
    30 ml olive oil, 300 ml water
  • While the dough is proving, roughly mash the chickpeas with a fork, keeping some chunks intact. (Note 3)
  • Once the dough has doubled in size, knead the chickpeas through until evenly incorporated.
    1 can chickpeas
  • Divide the dough into 8 pieces (mine weighed approx. 125 g each) and roll them out on a lightly floured surface until approximately 6 inches wide.
  • Heat a lightly oiled cast iron or non-stick pan over high heat and cook the flatbreads for around 2 minutes on each side until lightly puffed and charred in spots. (Note 4)
  • Stack the cooked flatbreads under a clean tea towel to keep them soft and warm. Serve immediately.

Notes

  1. Don't over-mash the chickpeas - the rough texture throughout the dough is what gives these flatbreads their character.
  2. Proving time can vary slightly depending on the temperature of your kitchen. The dough should look noticeably puffed and doubled in size.
  3. Keep some larger chickpea pieces intact rather than turning them into a smooth paste.
  4. Use a properly hot pan so the flatbreads puff slightly and develop charred spots quickly rather than drying out slowly.

Nutrition

Serving: 1flatbread | Calories: 253kcal | Carbohydrates: 43g | Protein: 8g | Fat: 5g | Saturated Fat: 1g