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Chickpea and Spelt Flatbread

Prep Time 1 hr 50 mins
Cook Time 2 mins
Total Time 1 hr 52 mins
Course Side Dish

Ingredients
  

  • 1 7g Sachet Dried Yeast Granules
  • 100 ml Luke Warm Water
  • 2 tsp Honey
  • 250 g Spelt Flour
  • 50 g Chickpea Flour
  • 1 tsp Cumin Seeds
  • 1 tsp Fennel Seeds (optional)
  • 2 tbsp Olive Oil (extra virgin)
  • 1 tbsp Plain Yogurt

Instructions
 

  • 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 starts 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 Kitchen 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 it 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 side of the grill for around a minute on each side. I normally flip them when they start to bubble.
    Chickpea and Spelt Flatbread
  • Serve sprinkled with some sea salt and serve. I really enjoy using these flatbreads as a base for kebabs but they are equally good as a side and having them to dip in houmous or tzatziki.

Notes

WARNING: Do this with tongs not bare hands. Hot air will fill the flatbread and it hurts if you get caught by this.
Recipe provided by: Ben Tish
Keyword Cumin Seeds, Flatbread