Chickpea flatbread

Method

1. Drain the chickpeas and place in a pan with just enough water to cover them. Put the lid on the pan and bring it to the boil then simmer for 20 minutes or until the chickpeas have softened. Meanwhile, gently toast the seeds in a pan until fragrant. Then crack them in a mortar and pestle - you just want them broken apart, not turned to dust.

   Time: 25 minutes.

2. Drain the chickpeas well and then mash to a pulp.

   Time: 5 minutes.

3. Put the honey in a small saucepan with about 50ml of the water. Put the pan on the heat and stir until the water is hot and all the honey has been dissolved. Pour the mixture into a measuring jug and top up to about half the quantity of water being used. It should be about blood heat - if not adjust accordingly. Add the yeast and stir then leave until it forms a frothy head.

   Time: 5 minutes.

4. In a bowl, combine the flour, salt and seeds. Pour in the yeasty water and mix it through. Warm up the rest of the water and add that. bring it all together as a dough.

   Time: 3 minutes.

5. Knead the dough for 5 to 10 minutes. As soon as it starts to become dry add some of the chickpeas - they will release water which will slacken it. Keep kneading and adding until all the chickpeas are in and you have a well-mixed, fairly pliable dough.

   Time: 10 minutes.

6. Leave the dough to rise for an hour. Place a baking stone in the oven and pre-heat it to 220°C Fan.

   Time: 60 minutes.

7. Split the dough into however many pieces you like - 8 seems about right for the normal quantity and will give you flatbreads about 20cm diameter. Roll each doughball out on a floured surface to a fairly thin circle (3mm or so). Pop it in the oven for 4 minutes while you roll out the next one. If you are doing smaller flatbreads you can cook 2 or more at once. Place the cooked flatbreads on a cooling rack as soon as they come out of the oven. Eat warm or cold.

   Time: 35 minutes.