Ingredients:

• 2.5 cups – Whole Wheat flour
• 1/4 cup – Sprouted Chickpeas
• 1 tbsp – Dry Basil leaves
• 1 tbsp – Yogurt
• 3/4 tsp – Active Dry yeast
• 1 tbsp – Oil
• 1/2 tsp – Sugar
• Salt to taste
• 1/2 cup – Luke warm water
• 1 tbsp – Fennel seeds.

Method:

1. Grind the sprouted chickpeas into a coarse paste.
2. Then combine the flour, sprouted chickpeas, dry basil leaves, yogurt, dry yeast, oil, sugar salt, fennel seeds (keep some fennel seeds aside) and water in a bowl and knead into a smooth dough.
3. Cover the bowl with a lid and leave it in a warm place for two hours.
4. Once it doubles in volume, punch down the air and knead the dough again for a few minutes.
5. Now roll it into a rectangular mould for making the bread. Flatten the dough and sprinkle the fennel seeds over it.
6. Cover and keep aside until it rises again.
7. Now preheat the oven to 350F.
8. Arrange the flattened dough in the oven and bake for 20 mins or until the crust turns brown.
9. Serve with any spread or simply with salted butter.
10. Recipe courtesy: Priya Easy N Tasty Recipe.

Recipe courtesy of Priya