Chickpea Flatbread

Source:  Souvlaki for the Soul

1 cup of all-purpose flour
1 cup of  wholewheat flour
1/2 of a 540mL/18oz can of chickpeas (garbanzos)  along with some of the liquid from the can
1/2 – 3/4 a cup of warm water
1/4 cup of olive oil
1 teaspoon of cumin
1 teaspoon of turmeric
1 teaspoon of cayenne pepper (Omitted)
1/2 a teaspoon of salt

Note:  This recipe can be cut in half, by leaving out the Wholewheat flour and using just one cup of all-purpose flour, and reducing other ingredients by half.
Place the flour and spices in the bowl of a food processor. 
Add the chickpeas and some of their juice from the can, the olive oil along with some of the  warm water.
Process until the dough comes together and a ball forms. 
The dough should be soft.  Add more water if necessary.  Process for approximately 60 seconds.
Wrap dough in plastic wrap and set a side to rest for at least 30 minutes.
Divide dough into balls about the size of a golf ball.
Roll each ball into a circle approximately 6 to 8 inches. 
Cook  the on a cast iron griddle or skillet.  When the bread starts to get little brown spots and puff up ( 15 to 20 seconds), turn over and cook on the other side.  Wrap in a towel  or a tortilla warmer to keep warm while remaining flatbreads are baked.