Hide Information

Information

Course: side dish
Total time: under 2 hours
Skill level: Easy
Cost: Inexpensive
Yield: Makes 8 flatbreads
Hide Notes

Notes

Best eaten on the day they are made, these breads can be baked in the oven or cooked on a ridged grill pan. Good with lamb koftas, black olive tapenade, hummus, and salads.

Ingredients

  • 1½ tsp cumin seeds, plus more for garnish
  • 1½ tsp ground coriander
  • 3¼ cups bread flour, plus more for kneading
  • 1 tsp instant yeast
  • 1 tsp salt
  • ½ cup drained and crushed canned chickpeas
  • 2 tbsp chopped cilantro
  • 1¼ cups tepid water
  • 2/3 cup plain low-fat yogurt
  • 1 tbsp olive oil, plus more for the bowl and brushing

Directions

1. Toast the cumin seeds and coriander in a dry pan over medium heat for 1 minute, or until fragrant. Transfer to a large bowl and cool. Add the flour, yeast, and salt and stir. Mix in the chickpeas and cilantro. Make a well in the center, add the water and yogurt, and stir to make a sticky dough. Cover with plastic wrap and let stand for 10 minutes.

2. Knead the dough on a lightly floured work surface about 8 minutes, until smooth and elastic. Shape into a ball. Place in an oiled bowl and turn to coat. Cover tightly with plastic wrap and let stand in a warm place about 1 hour, or until doubled in size.

3. Lightly dust 2 large baking sheets with flour. Preheat the oven to 425°F (220°C). Turn the dough out onto a floured surface and cut into 8 equal pieces. Using a rolling pin, flatten out into ovals about ¼ in (5mm) thick. Place on the baking sheets. Brush each with oil and sprinkle with cumin seeds. Bake for 15 minutes, or until the breads are golden and puffed.

Hide Nutritional Information

Nutritional Information

Nutrients per serving

250kcal (12%)
44mg (4%)
1mg (1%)
7mcg RAE (0%)
129mg
23mg
8g
1g
2g
45g
3mg (1%)
347mg (14%)
1g (4%)
4g (6%)
3mg (17%)