Ödemiş chickpea-leavened bread

Method

1. Wash the dry chickpeas with hot water, crush them with a pestle without making powder and put them in a glass jar. Add the sugar, salt, flour and water at about 70 °C and stir with a wooden spoon.

2. Close the jar, wrap it in cloths and keep at 35-36 °C overnight. The starter is ready when flour and chickpeas settle and the top foams.

3. Strain the liquid starter through a 2 mm sieve and set aside the larger chickpea pieces left in it.

4. Put the flour in a large bowl and knead with water at 25 °C. Add the salt and strained starter little by little, then the saved chickpea pieces, and knead until the dough no longer sticks to your hands.

5. Cover the dough with a cloth and let it rise at room temperature for 2 hours.

   2 h

6. Take 1.6-1.8 kg pieces of dough into 20x30 cm baking pans, brush with olive oil and leave for 30 minutes.

   30 min

7. Bake in a wood-fired oven at 200 °C, then rest for 15 minutes before serving.

   45 min