Rising time:
1 hr

Ingredients:
1 tsp dried yeast
1 1⁄2 tsp cumin seeds, plus more for sprinkling
1 1⁄2 tsp ground coriander
3 1⁄2 cups bread flour, plus extra for dusting
1 tsp salt
small bunch of cilantro, coarsely chopped
7oz (200g) can garbanzo beans,
drained and crushed
2⁄3 cup plain yogurt
1 tbsp extra virgin olive oil, plus extra for greasing

Method:
1 Sprinkle the yeast over 1 1⁄4 cups lukewarm water and allow to dissolve, stirring once. Toast the cumin and ground coriander in a dry pan for a minute. Mix the flour and salt in a bowl. Stir in the spices, cilantro, and garbanzo beans, then make a well in the middle. Pour in the yogurt, oil, and yeast liquid, and bring together to form a sticky dough. Set aside for 10 minutes.

2 Turn the dough out onto a floured surface, and knead it for 5 minutes, shaping it into a ball. Place the dough in an oiled bowl, cover it with oiled plastic wrap, and leave it to rise in a warm place for 1 hour, or until doubled in size.

3 Dust 2 baking sheets with flour. Preheat the oven to 425°F (220°C). Turn the dough out onto a floured surface. Cut into 8 pieces.

4 Using a rolling pin, flatten them out into ovals, each about 1⁄4in (5mm) thick. Place them on the baking sheets, brush with oil, and scatter over cumin seeds. Bake for 15 minutes, or until golden and puffed up.

STORE:
The pitas will keep in an airtight container overnight.

Spiced Garbanzo Bean Pitas Recipe