Arabian flat bread with chickpea flour

Instructions

1. Place the yeast in 50 ml. Lukewarm water. Add the sugar. Leave aside for 5 minutes while the yeast is ready.
2. In the kneading bowl of the food processor put the two types of flour, add the salt, cumin, pumpkin seeds and coriander.
3. Turn the robot to a low degree and slowly pour the yeast and the water. Let the robot knead the dough until it forms a bowl.
4. Put it in a greased with olive oil bowl, cover with a towel for 1 hour in a warm place until doubled its size.
5. Divide the dough into 15 equal parts. Shape the balls and roll each on a floured surface to discs with diameter 15-17 cm.
6. Bake in a pan with a thick and non-adhesive coating o bottom on each side at medium-high heat. Turn each disk when bubbles are formed and bake on the other side until golden.
7. Arrange the baked flat bread on a plate and cover with a towel. Repeat with the remaining dough bowls.
8. Store by wrapping the breads in a kitchen paper and then in foil for up to 1 week.
9. You can cut them into 8 parts diagonally, sprinkle them with olive oil and bake in the oven and your bread salad chips for the next- day Lunchbox are ready.

• Servings : 15
• Ready in : 90 Minutes
• Course : Main courses
• Recipe Type : Breads
• Ingredient : All-purpose flour, Almonds, Chickpea flour, Chickpea tortilla, Coriander, Cumin, Dry yest, Flour, Olive oil, Pumpkin seeds, Salt, Sugar, Tortillas, Wholegrain tortillas, Yeast