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