Ingredients

1 tbsp sesame seeds
1 tbsp cumin seeds
11/2 dried yeast
250ml hand hot water
110g canned chick peas (lightly mashed)
1 tbsp light and mild olive oil

Finishing

1 tbsp light and mild olive oil
1 tbsp sesame seeds

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Method

1. Toast the seeds together in a non- stick pan for 1-2 minutes until the sesame seeds turn golden and the kitchen is full of the aromatic smell of cumin.

2. Combine the dried ingredients together in a medium size bowl.

3. Stir in the water, chick peas and oil using a fork and mix to make a thick smooth batter.

4. Spoon batter onto a large flat baking sheet lined with greaseproof paper. Spread out into an approximate 25cm circle using the back of a tablespoon dipped in water.

5. Drizzle with the oil topping and sprinkle with the sesame seeds. Cover with oiled cling film. Leave in a warm place for up to an hour to prove until the batter has risen and looks slightly frothy with air bubbles.

6. Remove film and bake in a pre-heated oven at 200°C / Gas Mark 6 until golden and crisp.


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