Moroccan Spiced Flatbreads

Directions

1. 1
   Toast the cumin seeds and coriander in a dry pan over medium heat for 1 minute, or until fragrant.
2. 2
   Transfer to a large bowl and cool.
3. 3
   Add the flour, yeast, and salt and stir.
4. 4
   Mix in the chickpeas and cilantro.
5. 5
   Make a well in the center, add the water and yogurt, and stir to make a sticky dough.
6. 6
   Cover with plastic wrap and let stand for 10 minutes.
7. 7
   Knead the dough on a lightly floured work surface about 8 minutes, until smooth and elastic.
8. 8
   Shape into a ball.
9. 9
   Place in an oiled bowl and turn to coat.
10. 10
    Cover tightly with plastic wrap and let stand in a warm place about 1 hour, or until doubled in size.
11. 11
    Lightly dust 2 large baking sheets with flour.
12. 12
    Preheat the oven to 425F (220C).
13. 13
    Turn the dough out onto a floured surface and cut into 8 equal pieces.
14. 14
    Using a rolling pin, flatten out into ovals about 1/4 in (5mm) thick.
15. 15
    Place on the baking sheets.
16. 16
    Brush each with oil and sprinkle with cumin seeds.
17. 17
    Bake for 15 minutes, or until the breads are golden and puffed.