Flatbread with a Twist
This Chickpea and Spelt Flatbread has become my goto recipe when we fancy flatbreads. It is from Ben Tish and can be found in his Moorish book (along with some other fantastic recipes).
The recipe includes some honey which adds a little sweetness. It also includes Cumin and Fennel seeds, which gives a twist on the usual flavour you find in flatbread. I also like the fact that these don’t take long to make and cook amazingly when done on BBQ.
Once you have these I am sure they will become a flatbread that you cook over and over again!
Chickpea and Spelt Flatbreads
- Prep Time1 hr 50 min
- Cook Time2 min
- Total Time1 hr 52 min
For the Chickpea and Spelt Flatbreads
- 1 7g Sachet Dried Yeast Granules
- 100ml Lukewarm water
- 2 Tsp Runny Honey
- 250g Spelt Flour
- 50g Chickpea Flour
- 1 Tsp Cumin Seeds
- 1 Tsp Fennel Seeds (optional)
- 2 Tbsp Olive Oil
- 1 Tbsp Plain Yogurt
Dissolve the yeast in the lukewarm water and then whisk in the honey. Leave the mixture for 10-15 minutes until it starts to activate indicated by the mixture starting to foam.
In a bowl combine the flours and seeds – I usually only use Cumin Seeds. I have a Kitchen Aid so I put it on ‘speed 1’ and let the mixer combine the ingredients which also makes a well in the flour mixture.
Gradually (and slowly) add the liquid mixture to the flour. I increase the speed to ‘2’ for this stage. Once the dough starts to form add in the Olive Oil and Yogurt. You are looking for a non-sticky dough, so let the Kichen Aid knead the dough for around 10 minutes.
Form the dough into a ball, put it back into the bowl and cover. Leave for about 1-1 1/2 hours until it doubles in size.
When the dough is ready, remove from the bowl and form into a sausage shape. Divide the dough into 4-6 pieces (depending on how large you like your flatbread). Flour a smooth surface and roll out each piece of dough into a rough circle.
If you are using a BBQ to cook the flatbreads, oil each side of the dough with some olive oil. Add to the direct of the grill for around a minute each side. I normally flip them when they start to bubble. WARNING: Do this with tongs not bare hands. Hot air will fill the flatbread and it hurts if you get caught by this.
Serve sprinkled with some sea salt and serve. I really enjoy using these flatbeads as a base for kebabs but they are equally good as a side and having them to dip in houmous or tzatziki.