Ingredients:

• 150 g – wholemeal flour
• 150 g – white bread flour
• 1/4 cup – sprouted chick peas
• 1 tbsp – dried Fenugreek leaves
• 3/4 tsp – dried Yeast
• 1 tbsp – yogurt
• 1/2 tbsp – Olive oil
• 2 tsp – Honey
• 1/2 tsp – salt
• 75 ml – warm water ( approximately)
• 2 tsp – Caraway seeds

Method:

1. Puree the chickpeas in a blender to a coarse paste.
2. In a large bowl add the flour, yeast, pureed chickpeas, oil, yogurt, fenugreek leaves, salt, honey, 1 tsp of caraway seeds and water.
3. Mix it together to make a smooth sticky dough.
4. The dough consistency should be similar to that of a naan bread dough consistency.
5. Cover the bowl with a cling film and leave it in a warm place to swell for about 2 hours.
6. Take the dough, punch the air out.
7. Divide the dough into three equal rounds.
8. Flatten it to a circle of 10 cm diameter; sprinkle the caraway seeds on top.
9. Cover the dough and leave it for 20 minutes to swell again.
10. Meanwhile preheat the oven to 250 degree Celsius.
11. Bake it in a preheated oven for 5 to 10 minutes or until it gets puffed up.
12. Put it under the grill for 1 or 2 minutes so that the top of the dough gets a brownish tinge.
13. Serve the bread warm with curries and salad.
14. Recipe Courtesy: Taste of Pearl City

Recipe courtesy of Ayeesha Riaz