Chickpea Bread

To break the grassy raw smell of the chickpea flour and add depth, lightly toast the flour in a dry pan over medium heat before adding it to the dough to release nutty aromas, then remove from the heat and let it cool to room temperature.

Transfer the toasted chickpea flour, salt, black pepper, and cumin into a wide and deep mixing bowl and gently blend with a whisk until the dry ingredients are homogeneously mixed.

Make a pool in the center of the dry ingredients in the mixing bowl and add the water slowly while whisking constantly. Continue whisking for approximately 2-3 minutes until you obtain a fluid, smooth dough with a consistency like boza and no lumps remaining.

Cover the prepared chickpea bread dough with a clean cloth and let it rest at room temperature for approximately 15-20 minutes to allow the flour to fully absorb the water and the starch to activate.

Lightly grease a non-stick pan or a baking tray. Pour and spread the rested dough onto the pan or tray and cook in a preheated oven at 200 degrees or on the stove in a controlled manner, turning both sides, for approximately 15-20 minutes until it turns golden yellow and the edges become slightly crispy.