Shirmoi Non

Description

Chickpea and anise flat bread

Ingredients

• 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

Directions

1. Pick and clean the best dried chickpeas and crush.
2. Boil anise seed in water and then add crushed chickpeas.
3. Cool for about an hour, add yeast and mix well.
4. Add anise water to flour and make dough.
5. Add the lukewarm water and flour, ½ cup at a time.
6. 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.
7. Gather the dough into a large, compact ball.
8. Divide dough into 150 – 200 g (5 – 7 oz) pieces and roll into balls.
9. Flatten into round bread, 2 – 3 cm (¾ – 1 inch) at edges and 5 mm (³/16 inch) in the center.
10. Make a pattern in the center with chekish and make decorative pattern on sides bread with a knife.
11. Bake in tandoor oven.