Ingredients:

• 150 g – wholemeal flour
• 150 g – white bread flour
• 1/4 cup – sprouted Chickpeas
• 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
• 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’s consistency.
5. Cover the bowl with a cling film and leave it in a warm place to rise for about 2 hours or until doubled in bulk.
6. Take the dough, punch the air back.
7. Divide the dough into three equal rounds. Flatten it into a circle of 10 cm diameter and sprinkle the caraway seeds on top.
8. Cover the dough and leave it for 20 mins to rise.
9. Meanwhile, preheat the oven to 250 degree C.
10. Bake it in the pre-heated oven, for 5-10 minutes or until puffed up.
11. To brown the top of the bread, put it under the grill for 1-2 mins.
12. Serve the bread warm with curries and salad.

Recipe courtesy of Ayesha Ritz