Cumin Chickpea Flatbread

ByDeanna Segrave-Daly
29 Comments

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.

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 | Teaspoonofspice.com

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Cumin & Chickpea Flatbread | Teaspoonofspice.com

Cumin Chickpea Flatbread

  • Author: by Deanna Segrave-Daly, RD
  • Yield: about 3 ½ - 4 dozen pieces 1x
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Description

Made with chickpea flour and seasoned with cumin, this flatbread is delicious when served with hummus, baba ghanoush or just on its own.

Ingredients

Scale
  • 2 cups chickpea flour
  • ½ cup whole wheat flour
  • 1 teaspoon sugar
  • ½ teaspoon cumin
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon salt
  • ⅔ 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

Instructions

  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 ½-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.

Notes

*Recipe adapted from Cumin Flatbread via Kate's Kitchen

Did you make this recipe?

Share a photo and tag us @tsp_basil @tspcurry — we can't wait to see what you've made!

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 | Teaspoonofspice.com

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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29 Comments

  1. OH, I like this. I'll bet I could use GF flour instead of whole wheat and make these gluten free. They sound awesome. Great choice!

    1. 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.

  5. I'm so glad you enjoyed the recipe! And, I'm glad I don't have to put smoked paprika in mine - not one of my favorite ingredients - lol. Welcome to the club 🙂

  6. 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 🙂

    1. 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 🙂

    1. Thanks much - you have one of the best blog names ever! Look forward to reading more of your posts 🙂

  11. 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

    1. I was surprised how much like crackers they turned out to be (a good surprise!) - I've had the same issue when I set out to make crackers on purpose 🙂

  12. Those looks totally wonderful, now to go and round up some chickpea flour. And will try to make them GF as so many people I know are going GF.

    1. Sid - I'd be curious to make them again using all chickpea flour since it's gluten-free - let me know if you do!

  15. 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

    http://4you-withlove.blogspot.com/2013/04/the-birthday-party-begins.html

  16. This sounds amazing... Love to make my own flatbread.. Pinning it so I can try. Found you over at 4 You With Love Spice Party.

    1. Marlys - thanks for stopping by! Do let me know if you make it - it was really easy and very tasty - enjoy!

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