Moroccan Chickpea Flatbread
- 2 large eggs
- 1 cup whole-milk plain yogurt
- 1 cup hot water
- ¼ cup olive oil, plus more for the pan
- 1½ cups chickpea flour, sifted
- ½ teaspoon baking powder
- 1 teaspoon ground cumin
- ½ teaspoon sea salt
- Blend the eggs, yogurt, hot water, and olive oil in a blender until smooth.
- Mix the chickpea flour, baking powder, cumin, and sea salt together in a separate bowl; add to the wet mixture and pulse until thin and smooth. If there are clumps, strain batter through a fine-mesh sieve.
- Pour batter into an airtight container, seal, and refrigerate overnight or 8 hours.
- Preheat oven to 475° F (250° C). Brush a cast-iron skillet or ceramic pan with olive oil.
- Remove batter from the refrigerator and beat with a whisk until smooth; pour into the prepared dish.
- Bake in preheated oven until set but not firm, about 30 minutes.
- Preheat oven’s broiler on High.
- Cook the bread under the broiler until golden brown and slightly charred on top, having a similar appearance to crème brûlée with a slight crust on bottom, about 3 minutes.
- Run a knife around the edges of the skillet and then beneath the bread to remove.
Chickpea flour can be found in well-stocked grocery stores, Middle Eastern markets, or online. Leftovers can be kept covered in the refrigerator for up to two days. Toast the flatbread in a dry skillet over medium heat before serving. Serve warm or at room temperature.
What others are saying
Sam Dalton says:
I love Moroccan food, and this delicious flatbread is one of the reasons why! The smoky cumin flavor really heightens what would be basic flatbread. The harissa sauce pairing is excellent, great for dipping.
Greg Jones says:
Really impressed with the way this chickpea flatbread turned out. This was our first time using chickpea flour! I served it hot and my wife and I loved it.