Chickpea bread [SEP] country of origin
Chickpea bread
Chickpea bread () is a type of bread made from chickpea flour from the Albania and Turkey. The most significant difference of this type of bread is, instead of using regular yeast, they use a yeast made from chickpeas. Chickpea yeast is mixed with flour and water and left out overnight in a warm place. The next day, dough is cut into pieces, placed on a tray and baked.
See also.
- Farinata
Farinata
Farinata , socca , torta di ceci , or cecina is a type of thin, unleavened pancake or crêpe of chickpea flour originating in Genoa and later a typical food of the Ligurian Sea coast, from Nice to Elba island.
History.
The origin of the dish is unknown, although various flat-bread techniques predate written history, as do chickpeas, and presumably chickpea flour. One origin-story says "farinata" was invented by a group of Roman soldiers who roasted chickpea-flour on a shield