Flatbread with Chickpeas and Sage
August 6, 2015
- Stir the yeast into the lukewarm water and briefly allow to dissolve. Combine the flour and chickpeas in a food processor or in a large bowl and mix well. The chickpeas have to burst open!
- Combine the sage, salt and pepper and add the hot water. Work thoroughly, at least some 10 minutes, into a smooth dough. If necessary, add flour if it is too sticky. Dust a bowl with a little flour and place the dough ball in it. Cover with plastic wrap. Put in a draught-free place and leave the dough to rise for at least 1 hour.
- Dust the work surface and remove the risen flour ball from the bowl. Knock down the dough again and divide the ball into equal portions the size of apricots. Sprinkle with flour and keep until used, at least 1 hour, on a serving tray dusted with flour. Place a flat pan or shallow skillet on the heat. Roll the small dough balls into thin elongated pieces and cook in the pan until they puff up. Turn halfway through until they are cooked. Tip: You can also cook them on the outdoor grill! Cook them toward the end, when the fire has slightly subsided.
from Home Made