Chickpea Flatbreads

Chickpea Flatbreads

I had an opportunity to meet Chef Lior Lev Sercarz, aka the Spice Master, at a friend’s house a few months ago.  He was preparing appetizers for a fund-raising effort for a new culinary institute in Northern Israel.  One of the nibbles he made was Hummus, Chickpeas and Chickpea Flatbreads.  I photographed the flatbread in my own blog post last week with some Roasted Tomato & Basil Hummus and got so many requests for the recipe, that I decided to oblige you!  

By the way, check out my article in my “Things To Gab About” tab above on the Galilee Culinary Institute.

Chickpea Flatbreads

This recipe calls for some spices that you might be unfamiliar with.  Lior has a wonderful spice shop in NYC that offers all of their products online.  So, that should eliminate any concerns.  And, his latest book, Mastering Spice, is an absolute must-have for anyone interested in kicking things up a notch.

Chickpea Flatbreads
Chickpea Flatbreads

These flatbread use chickpea flour, along with all-purpose flour.  I highly recommend that you purchase some, because the flavor imparted by the chickpea flour is sublime.  There is a nuttiness that makes these flatbreads just delicious!  And, chickpea flour has so many uses, especially in gluten-free baking.  Check out this article from for a better understanding of the uses of this versatile flour.

It is also suggested that you let the dough rise in the fridge overnight.  You don’t have to, but I agree with Chef Lior that the flavor develops more intensely when it sits overnight.

Chickpea Flatbreads

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Lastly, if you make Chickpea Flatbreads, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Chickpea Flatbreads

Makes: 8 flatbreads

Prep Time: 25 minutes

Bake Time: 30 minutes

Total Time: 55 minutes plus rise time 2 hours


Main Spice Blend:

  • 1 tbsp plus 2 tsp drive savory
  • 1 tbsp plus 1/4 tsp nigella seeds
  • 1 tbsp white sesame seeds, preferably unhulled
  • 1 tbsp plus 1/4 tsp sumac


  • 1 & 1/4 cup lukewarm water
  • 1 packed tbsp fresh yeast or 2 & 1/4 tsp active dry yeast
  • 3 tbsp plus 1 1/2 tsp sugar
  • 2 & 3/4 cups all-purpose flour, plus more for the work surface
  • 2/3 cup chickpea flour
  • 1 & 1/2 tsp Kosher salt
  • 2 tbsp extra-virgin olive oil
  • Flaky sea salt, for sprinkling


Main Spice Mix:

Finely grind the savory and immediately mix with the whole nigella seeds, sesame seeds, and sumac.


Whisk the water and yeast with 1 & 1/2 teaspoons of the sugar in a bowl. Let stand until foamy, about 10 minutes.

Meanwhile, combine both flours, the salt, oil, half the spice blend, and the remaining 3 tablespoons sugar in the bowl of a stand mixer. Add the yeast mixture and knead with the dough hook on low speed, scraping the bowl occasionally, until an elastic and sticky ball forms, about 5 minutes.

Lightly grease a large bowl with oil. Scrape the dough into the bowl and turn it to coat with oil. Cover with a clean kitchen towel and let it rise in a warm, draft-free spot until doubled in bulk, about 1 & 1/2 hours. Even better, cover with plastic wrap and refrigerate for up to 24 hours for a more complex and flavorful dough. (If chilled, remove the dough from the fridge and let it stand at room temperature for 1 hour before continuing to step 4.)

Arrange a rack in the center of the oven and place a pizza stone or baking sheet on it. Preheat the oven to 400°F.

Divide the dough into 8 equal portions (about 100 grams each). Shape each piece into a smooth ball and place on a lightly floured work surface. Cover with the kitchen towel and let rest for 20 minutes.

Use a rolling pin to roll each ball into a 6-inch round, 1/4-inch-thick disk, flouring only as needed to prevent the dough from sticking to the surface or to the rolling pin. Use a fork to poke a few holes in the top of the dough.

Carefully take out the hot pizza stone or baking sheet from the oven and place 2 or 3 dough disks on it, spacing them at least an inch apart. Keep the remaining rounds covered with the kitchen towel.

Bake until the flatbreads are golden brown in spots on the top and bottom and baked through, 8 to 10 minutes. Transfer to a cooling rack and place more dough rounds on the hot pizza stone. Repeat until all the rounds are baked.

When the flatbreads come out of the oven, brush them while they’re still warm with a thin sheen of olive oil and sprinkle some of the remaining spice blend and a little salt on top. Serve warm or at room temperature.

Chef’s Note:

To make them crispier, leave in the oven a few minutes longer.

Recipe from Mastering Spice

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