Sprouted Chickpea Bread

Recipe by
Total Time:
2 - 3 hours
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Easy

Take a look at more Breakfast Recipes. You may also want to try Varagu Maavu Dosa, Wholewheat Blueberry Pancakes with Lemon Yoghurt, सबजी और चीज़ टोस्ट हिंदी में, Festive Adai

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  • 150 g - wholemeal flour
  • 150 g - white bread flour
  • 1/4 cup - sprouted chick peas
  • 1 tbsp - dried fenugreek leaves
  • 3/4 tsp - dried yeast
  • 1 tbsp - yogurt
  • 1/2 tbsp - olive oil
  • 2 tsp - honey
  • 1/2 tsp - salt
  • 75 ml - warm water ( approximately)
  • 2 tsp - caraway seeds

How to Make Sprouted Chickpea Bread

  • Puree the chickpeas in a blender to a coarse paste.
  • In a large bowl add the flour, yeast, pureed chickpeas, oil, yogurt, fenugreek leaves, salt, honey, 1 tsp of caraway seeds and water.
  • Mix it together to make a smooth sticky dough.
  • The dough consistency should be similar to that of a naan bread dough consistency.
  • Cover the bowl with a cling film and leave it in a warm place to swell for about 2 hours.
  • Take the dough, punch the air out.
  • Divide the dough into three equal rounds.
  • Flatten it to a circle of 10 cm diameter; sprinkle the caraway seeds on top.
  • Cover the dough and leave it for 20 minutes to swell again.
  • Meanwhile preheat the oven to 250 degree Celsius.
  • Bake it in a preheated oven for 5 to 10 minutes or until it gets puffed up.
  • Put it under the grill for 1 or 2 minutes so that the top of the dough gets a brownish tinge.
  • Serve the bread warm with curries and salad.
  • Recipe Courtesy: Taste of Pearl City