I have had this recipe jotted down for over ten years, stemming from my Jamie Oliver watching days.I cannot believe this is the first time I make it, and to such success.
Its a win all over: you don’t need to rise the dough at all, not once, nor twice like most other breads.
It bakes directly on the grill bars of your oven, no baking sheet or pan is required.
With a stand mixer and the dough hook, all you’re basically doing is watching the bread get made.
Within half an hour to one hour after the bread is baked, it gets this pillow-softness and tearability that’s just a delight for wrap sandwiches or dip-dunking or sauce-smearing.
1 kg flour
2 tsp salt
1 can (400g) chickpeas, drained
1 Tbsp coriander seeds, crished
1 Tbsp yeast
600 ml tepid water
2 tsp sugar
Preheat oven to its highest setting, 450F or 500F.
Whisk the yeast and sugar in the tepid water and set aside for 5 minutes.
Put the flour, salt, crushed coriander seeds, and drained chickpeas in the bowl of a stand mixer.
Add the yeast water all in one go and with the dough attachment, knead the dough for a good 10 minutes, until elastic and supple.
Divide the dough into quarters, then each quarter into four, yielding 16.
Roll each portion to 1/8 inch thick round discs (be as inconsistent or as regular as you wish).
Pop the dough directly on the grill of the oven for 3 to 4 minutes.
Stack the baked bread until dough is finished. It is best consumed the day it’s made.