Chickpea Flatbread
Source: Souvlaki for the Soul
Print Recipe
1 cup of all-purpose flour
1 cup of wholewheat flour
1/2 of a 540mL/18oz can of chickpeas (garbanzos) along with some of the liquid from the can
1/2 – 3/4 a cup of warm water
1/4 cup of olive oil
1 teaspoon of cumin
1 teaspoon of turmeric
1 teaspoon of cayenne pepper (Omitted)
1/2 a teaspoon of salt
Edited:
Note: This recipe can be cut in half, by using just one cup of all-purpose flour, and reducing other ingredients by half.
Place the flours and spices in the bowl of a food processor.
Add the chickpeas and some of their juice from the can, the olive oil along with some of the warm water.
Process until the dough comes together and a ball forms.
The dough should be soft. Add more water if necessary. Process for approximately 60 seconds.
Wrap dough in plastic wrap and set a side to rest for at least 30 minutes.
Divide dough into balls about the size of a golf ball.
Roll each ball into a circle approximately 6 to 8 inches.
Cook the on a cast iron griddle or skillet. When the bread starts to get little brown spots and puff up ( 15 to 20 seconds), turn over and cook on the other side. Wrap in a towel or a tortilla warmer to keep warm while remaining flatbreads are baked.
thibeaultstable.com 
Love this twist on a favourite, and I have enjoyed Peters blog and photography for years.
This looks amazing. I like the idea of the chickpea flatbread. It would be a very satisfying meal!
As always this looks delicious Ann! I love the idea of the chickpea flatbread…it looks wonderful!
Wow, just found your blog while visiting Cathy at Wives with Knives, and your recipe popped up, I love chickpeas and souvlaki so naturally, here I am! This recipe sounds so delicious, I think I may be trying it very soon!!!!! I will be back for another visit when things settle down. xo,
Bellini, Peter's blog is new to me. Glad I found him.Thanks Lyndsey. Thanks Linda. The chickpeas really were a nice addition. Barbara, thanks for visiting my blog. Ann