Cumin & Chickpea Flatbread – Secret Recipe Club

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Cumin & Chickpea Flatbread -

Today feels like the first day of school – there’s a little nervousness (that I’ve dotted all the i’s and crossed all the t’s) along with the anticipation of making new friends and the comfort of connecting with old ones.

You see, this is my first time participating in the Secret Recipe Club – each month, I am assigned a recipe blog to scour and make any recipe I like. Then on Reveal Day, I share the blog I was assigned to and which recipes on that blog I made.

Secret Recipe Club

My assigned blogger was Kate from Kate’s Kitchen and man, this gal sure does cook – as well as entertain. I kept reading blog post after blog post of all the wonderful dinner parties she hosted – you definitely luck out if you are her neighbor, co-worker or a part of her family!

Anyway, I really liked how Kate takes on all types of cuisines with gusto. As a result, I had trouble narrowing down what I wanted to make. I finally settled on her recipe for Cumin Flatbread, which I tweaked by using chickpea flour (a riff off of another one of her posts on a flatbread dough made from hummus.) I also cut back on the salt, added some smoked paprika to the dough (my obsession continues!) and topped the rolled out dough with sesame seeds, poppy seeds and cracked black pepper.

Cumin & Chickpea Flatbread |

Cumin & Chickpea Flatbread – Secret Recipe Club

Makes about 3 1/2 - 4 dozen pieces


  • 2 cups chickpea flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon sugar
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 2/3 cup water
  • 2 egg whites, separate bowls, slightly whisked
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon sesame seeds
  • 1 tablespoon poppy seeds
  • Cracked black pepper


  1. Preheat oven to 400 F. Line two baking sheets with parchment paper.
  2. In a large mixing bowl or a stand mixer bowl, sift together flours, sugar, cumin, smoked paprika and salt. Stir in water, 1 egg white and oil. Mix until a dough forms.
  3. On a floured surface or in a stand mixer, knead dough for about 5 minutes. Form into 4 balls.
  4. Reflour the surface and roll out each piece of dough until paper thin. Slice lengthwise into 1 1/2-inch wide x 4-inch long strips. Place on baking sheets.
  5. Brush flatbread with remaining egg white. Sprinkle sesame seeds and poppy seeds over flatbread. Top with freshly cracked black pepper.
  6. Bake for 13 - 15 minutes or until golden brown. Cool on racks.


*Recipe adapted from Cumin Flatbread via Kate's Kitchen

These were delicious (and pretty too!) I served with them with hummus for a double dose of chickpeas (from the flour in the flatbread dough and chickpeas in the hummus.) And here’s a nutrition nugget: Chickpeas – also know as garbanzo beans – are a great source of fiber, protein and are low in fat.

Cumin & Chickpea Flatbread |

Next time, I want to serve these with the baba ganoush (eggplant dip) that Kate also blogged about in her cumin flatbread post.

So many recipes, too little time. Thanks for the recipe inspiration this month, Kate!

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    • says

      Yes, Debbi – I thought about that after I made this- that you could easily swap in GF flour or possibly use only chickpea flour for the entire recipe to make them GF. I definitely be baking with chickpea flour again – so tasty.

  1. says

    Hooray!! I’m so glad you joined the SRC!!! And that you’re in Group C (the best group….LOL). Your flatbread looks divine. Did you know that Kate and I live only a few miles from each other and we met through a mutual friend who knew we were both bloggers? You got a great blog…and picked a wonderful dish to recreate :)

    • says

      Liz – I was excited to see you in Group C, too! And while perusing through Kate’s blog, I saw that you had commented on several of her posts and was wondering if you guys knew each other – what a crazy small world :)

  2. says

    These sound delish and I love the idea of serving them with baba ganoush. I love that they actually look like crackers! The one time I tried to make crackers they were puffy and soft. So sad. lol

  3. says

    OMG this looks incredibly delish! LOVE it! I’m celebrating my birthday with a recipe link up along with a giveaway for 4 oz of each of these spices: ground cardamom, ground chipotle pepper, ground ceylon cinnamon, whole cumin, granulated garlic, and oregano. I’d love for you to stop by and link up this recipe along with any other’s that use any of these 6 spices. TGIF!

    Marilyn recently posted..The Birthday Party Begins!My Profile

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