CHICKPEA MOROCCAN FLATBREAD

Ingredients
1 basic bread recipe
1 tbsp cumin seeds, lightly cracked
1 tbsp coriander seeds, lightly cracked
1 400g tin chickpeas, drained and mashed

Method
Preheat oven at 230c/450f/Gas 8

1 At stage two of the basic recipe, mix in the cumin
seeds, coriander seeds and chickpeas and carry on
through the recipe until stage 5, when you divide
your batch of dough into 10 pieces.

2 Roll out each of these to 0.5cm/¼" thick and
gently pull out into a slightly irregular oval shape.
Cook one or two at a time, depending on how big
your oven is, straight away without a second prove,
directly on the bars of the preheated oven at
230c/450f/Gas 8.

3 They take about four minutes to cook and puff up
beyond belief. Allow to cool slightly for a couple of
minutes before eating.