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Cumin & Chickpea Flatbread |

Cumin Chickpea Flatbread

  • Author: by Deanna Segrave-Daly, RD
  • Yield: about 3 1/2 - 4 dozen pieces 1x


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


  • 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