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
- 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
Instructions
- Preheat oven to 400 F. Line two baking sheets with parchment paper.
- 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.
- On a floured surface or in a stand mixer, knead dough for about 5 minutes. Form into 4 balls.
- 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.
- Brush flatbread with remaining egg white. Sprinkle sesame seeds and poppy seeds over flatbread. Top with freshly cracked black pepper.
- Bake for 13 – 15 minutes or until golden brown. Cool on racks.
Notes
*Recipe adapted from Cumin Flatbread via Kate’s Kitchen