Chickpea bread

Chickpea bread

Type	Bread
Place of origin	Albania, Turkey
Main ingredients	Chickpea
Media: Chickpea bread

Chickpea bread (Turkish: Nohut ekmeği) is a type of bread made from chickpea flour from Albania and Turkey. Notably, instead of regular yeast, a yeast found on chickpeas is used; this yeast is mixed with flour and water and left out overnight in a warm place. The next day, the dough is cut into pieces, placed on a tray and baked.^[1] In Albania it is also called QAHI and it is baked as dinner rolls.

References

↑ Evliya Çelebi (1999). Evliya Çelebi's Book of Travels: Land and People of the Ottoman Empire in the Seventeenth Century (in German). BRILL. pp. 264–. ISBN 978-90-04-11485-2. Retrieved 31 July 2013. In Manisa und in seiner Umgebung gibt es auch eine Art Brot, das nohut ekmegi heißt und aus mit Kicherbsen gemischtem Teig gebacken wird.

Albanian breads
Bukë misri Chickpea bread Pogača
Recipes on WikiBooks Category:Albanian breads Food portal

Turkish breads
Bazlama Chickpea bread Gözleme Katmer Kumru Lavash Nokul Pita Rye bread Tandoor bread Saj bread Ramadan pita Vakfıkebir bread Tahinli pide Kete (food)
Recipes on WikiBooks Category:Turkish breads Food portal The Turkey Portal

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See also	List of bean soups List of tofu dishes
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References