Meals and Courses

  • 200 ml (7 fl oz) water
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 tablespoon cumin seeds, lightly crushed
  • 1 teaspoon ground cinnamon
  • 300 g (10 oz) strong white bread flour
  • 100 g (3½ oz) chickpea flour
  • 1 tablespoon caster sugar
  • 1¼ teaspoons fast-action dried yeast
  • 5 tablespoons olive oil
  • 2 onions, thinly sliced
  • 3 garlic cloves, crushed
  • 400 g (13 oz) can chickpeas, rinsed and drained
  • 1 tablespoon chopped mint
  • 4 tablespoons chopped coriander
  • 1 tablespoon lemon juice
  • 250 g (8 oz) haloumi cheese, diced
  • salt and black pepper

Lift the bread pan out of the machine and fit the blade. Put the dough ingredients in the pan, following the order specified in the manual. Add the seeds with the flours. Fit the pan into the machine and close the lid. Set to the dough programme.

Heat 3 tablespoons olive oil in a pan and fry the onions for 10 minutes. Add the garlic, then the chickpeas, mint, coriander, lemon juice and seasoning.

At the end of the programme turn the dough out on to a floured surface and divide it into 4 pieces. Roll each into an oval, about 22 x 16 cm (8½ x 6½ inches), and place on a large, greased baking sheet. Stir the cheese into the chickpea mixture and scatter over the dough. Fold the dough over the filling so the filling is still visible. Cover with oiled clingfilm and leave in a warm place to rise for 30 minutes or until it is half as big again.

Lightly score the dough with a floured knife and drizzle with the remaining olive oil. Sprinkle with salt and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for about 20 minutes until slightly risen and golden. Serve warm.

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