Meals and Courses

Spiced Chickpea Flatbreads

prep Time 1½—2½ hours, depending on machine, plus shaping, proving and baking
  • 100 g (3½ oz) tahini paste
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 tablespoon baharat spice blend (see below)
  • 375 g (12 oz) kamut bread flour
  • 2 tablespoons light muscovado sugar
  • 1 teaspoon fast-action dried yeast

Put the tahini paste in a measuring jug and make it up to 275 ml (9 fl oz) with hot water. Stir until the tahini paste has softened, then leave until only just warm.

Lift the bread pan out of the machine and fit the blade. Put the ingredients in the pan, following the order specified in the manual. Add the spice with the flour.

Fit the pan into the machine and close the lid. Set to the dough programme.

At the end of the programme turn the dough out on to a floured surface and divide it into 12 equal pieces. Roll out each piece to an oval about 12 cm (5 inches) long. Arrange them in a single layer on a well-floured, clean, dry tea towel. Cover loosely with a second, clean tea towel and leave to rise in a warm place for 20 minutes.

Put 2 floured baking sheets in a preheated oven, 230°C (450°F), Gas Mark 8, and leave to heat up for 5 minutes. Transfer the breads to the baking sheets and cook for 5—6 minutes until they are just beginning to colour. Remove them from the oven and wrap in a clean, dry tea towel to keep them soft until you are ready to serve.

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