1. Come Dine With Dads Morroccan Chickpea Flatbreads SKILLS: Weighing
INGREDIENTS:
1 tsp yeast
1tBsp honey
200ml warm water
330g strong bread flour
Tsp salt
Tsp cracked coriander seeds
Tsp cracked cumin seeds
1/3 tin of cooked chickpeas, rinsed in a seive
1. Dissolve the yeast and honey in the warm water in a jug
2. In a frying pan, toast the cumin and coriander seeds over medium heat for about 2 minutes. Crack the spices and smash the chickpeas in a pestle and mortar.
3. Put the flour into a large bowl, add the salt, chickpeas, seeds and pour ½ the yeast mixture. Stir with a wooden spoon
4. Gradually add the remaining water.
5. Knead the dough for 5 minutes.
6. Cover with a tea towel and leave to prove (rest) for 40 minutes.
7. Preheat the oven to 220c.
8. Divide the dough into 6 pieces
9. Roll out the dough into flat oval shape about 5mm thick.
10. Place directly on the bars of an oven shelf and cook for 8 to 10 minutes, until puffed up and slightly brown.
SKILLS:
Weighing
Kneading

2. Drain and rinse the chickpeas in a seive
INGREDIENTS:
1 tin of Chickpeas
Juice of 1 Lemon
1 Garlic clove
1 tsp Ground Cumin
1 tbsp Tahini
1 tbsp Olive Oil
Pinch Salt
Drain and rinse the chickpeas in a seive
Squeeze the lemon juice out of the lemon
Bash the garlic clove to mush it up
Put the chickpeas, lemon juice garlic, cumin, salt and tahini in a food processor and whizz.
Slowly add a little oil
(and water if needed) to make it smooth.
Enjoy!