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1
In a small skillet, toast the cumin and coriander seeds over moderately high heat until fragrant, shaking the pan frequently, about 2 minutes.
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2
Transfer the spices to a spice grinder and let cool, then grind coarsely.
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3
In a small bowl, mix the warm water with the honey and yeast and let stand until foamy, about 10 minutes.
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4
Put the 7 1/2 cups of flour in a large bowl and stir in the chickpeas, spices and salt.
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5
Make a well in the center of the flour and add the yeast mixture.
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6
Using a wooden spoon, stir the mixture until the dough becomes very stiff.
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7
Scrape the dough out onto a lightly floured work surface and knead until silky and smooth, about 5 minutes, adding more flour as necessary to prevent sticking.
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8
Form the dough into a ball and return it to the bowl.
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9
Cover with plastic wrap and let stand in a warm spot until doubled in bulk, about 1 hour.
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10
Preheat the oven to 450.
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11
Punch down the dough and divide it into 16 equal pieces.
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12
Shape each piece into a round ball and let rest on a lightly floured work surface for 15 minutes.
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13
Roll out each piece of dough to an irregular 6-inch oval.
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14
Working quickly, set 4 of the flat breads directly on the rack in the upper third of the oven and bake for about 10 minutes, or until golden and puffed, like pita.
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15
Using tongs, transfer the loaves to a rack.
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16
Let the oven return to 450 before baking the remaining loaves.
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17
Serve warm.
