An easy and quick to make flatbread especially good for dipping in sauces or curry.
Recipe contributed by Jee Yang (Real Food, Singapore)
High Protein Flour 500g
Salt 1 tablespoon
Honey 1 tablespoon
Dry Yeast 10-15g
1 cup Chickpeas cooked and coarsely mashed
1 tablespoon coriander seeds
1 tablespoon cumin seeds
In a pan, toast the coriander and cumin seeds over medium heat until fragrant. Blend the herbs coarsely.
In a separate bowl, mix some warm water, honey and yeast for about 10mins until foamy.
Mix the flour, yeast mixture, herbs, salt, chickpea, water and knead into a smooth dough. Rest for 45-60mins until almost double in size. Split the dough and roll out into an irregular shape. Bake in a preheated oven at 240deg for about 10mins.