Chickpea and anise flat bread
- 1 kg or 7½ cups flour
- 1 l or 4 cups water
- 1 cup chickpeas
- 1 teaspoon anise seed
- 2 teaspoons salt
- 30 g (1 oz) yeast
- Pick and clean the best dried chickpeas and crush.
- Boil anise seed in water and then add crushed chickpeas.
- Cool for about an hour, add yeast and mix well.
- Add anise water to flour and make dough.
- Add the lukewarm water and flour, ½ cup at a time.
- If necessary, beat in is as much of the remaining ½ cup of flour as you need to make a dough that does not stick to your fingers.
- Gather the dough into a large, compact ball.
- Divide dough into 150 – 200 g (5 – 7 oz) pieces and roll into balls.
- Flatten into round bread, 2 – 3 cm (¾ – 1 inch) at edges and 5 mm (3/16 inch) in the center.
- Make a pattern in the center with chekish and make decorative pattern on sides bread with a knife.
- Bake in tandoor oven.