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1 Jamie Oliver Moroccan Chickpea Flatbread

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Jamie Oliver Moroccan Chickpea Flatbread

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Ingredients

5 piece(s)

  • 2 teaspoons dried yeast (14g) or 30g fresh
  • 15 grams honey or sugar
  • 315 grams lukewarm water
  • 500 grams Strong Flour
  • 1 teaspoon salt
  • 2 teaspoons cummin seeds
  • 2 teaspoons coriander seeds
  • 1 400g tin chickpeas, drained
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Recipe's preparation

  1. Put cummin and corriander seeds in TM bowl. Chop for 3 seconds on speed 9 (just long enough to lightly crack the seeds) Set aside.

  2. Place all other ingredients (apart from chickpeas, and the seeds you've already prepared) in TM bowl and kneed for 2 and half minutes Closed lidDough mode. As the dough is kneeding, add the seeds, and slowly pour in the drained chickpeas. 

  3. Tip dough out onto your thermomat, wrap, and allow to double in size (approx 30-40 mins)

  4. Divide the dough into 5 pieces. Roll each piece into 0.5cm thick oval shapes. (after a little rolling, you can pull these shapes with your hand to make them quite rustic)

  5. Tip dough out onto your thermomat, wrap, and allow to double in size (approx 30-40 mins)

  6. Divide the dough into 5 pieces. Roll each piece into 0.5cm thick oval shapes. (after a little rolling, you can pull these shapes with your hand to make them quite rustic)

  7. Cook one or two at a time, directly on the bars of your oven. They take around 4-6 minutes to cook (or keep checking them until they are golden on the edges) and can puff up quite a bit.

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Tip

This recipe has been adapted for the thermomix from Jamie Olivers book 'The Return of the Naked Chef'. I have halved his recipe as i found it was too much for me.

I like to add the chickpeas towards the end of the kneeding process so that i have bigger chunks of chickpeas in the dough. However you can add it in earlier in the kneeding if you prefer it to be more incorporated into the dough.

Make sure your rolled out pieces of dough have some extra flour on the outside, so they don't stick to the bars of your oven.

These breads are best served straight from the oven and eaten fresh (excellent with marrinated meats and toubouleh ) but they can be freshened up by a quick stint in the oven the next day.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • geosnbm: According to the recipe book, it needs to...

    Submitted by maritereaustralia on 8. February 2020 - 11:24.

    geosnbm: According to the recipe book, it needs to be on a pre-heated oven at 230°C for about 4 minutes. Allow to cool slightly for about 2 min before eating.

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  • Love these with curry.   We

    Submitted by Chris Ross on 7. February 2016 - 16:19.

    Love these with curry.   We cook them on the BBQ!

     

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  • Interesting concept with the

    Submitted by Panoukla on 1. February 2014 - 10:54.

    Interesting concept with the addition of chickpeas...will have to give it a go. Does the finished bread resemble something like a focaccia or is it more like a puffed flat bread?

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  • Am I missing the bit that

    Submitted by geosnbm on 31. January 2014 - 20:00.

    Am I missing the bit that says how hot the oven needs to be??

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  • A very popular dish  

    Submitted by Jan Shield on 13. April 2013 - 15:00.

    tmrc_emoticons.) Cooking 1 A very popular dish

     

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