Mohammeds Flat Bread

1. 1

   Combine the yeast, sugar, and warm water in a small bowl; set aside until foamy, 5 to 15 minutes.

2. 2

   (If the yeast doesnt bubble up, discard the mixture and start again with fresh ingredients.)

3. 3

   In a large bowl, combine the chick-pea flour and salt and add the yeast mixture.

4. 4

   Gradually sprinkle in cold water 1 tablespoon at a time to make a soft dough that easily pulls away from the sides of the bowl.

5. 5

   Knead the bread for 10 minutes on a lightly floured work surface.

6. 6

   Return the dough to the bowl, cover, and set aside to rise in a warm place until doubled, 1 hour.

7. 7

   Place 2 baking sheets in the oven.

8. 8

   Preheat the oven to 425F.

9. 9

   Divide the dough into 4 balls.

10. 10

    Roll out each ball on a lightly floured surface into an 18-inch long oblong, between 1/4 and 1/2 inch thick.

11. 11

    Divide the cumin seeds among the 4 breads.

12. 12

    When the baking sheets are very hot, remove, sprinkle each lightly with chick-pea flour, and place 1 loaf on each tray.

13. 13

    Bake each bread until golden, 8 to 10 minutes.

14. 14

    Repeat with the remaining 2 loaves.

15. 15

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.