So… in our house it is referred to as Chichina. See my disclosure policy. Our favorite variations of chickpea bread: Warning- Do NOT taste the batter! Grease a small 8x8 baking dish with about 1 tbsp of oil and pour the batter into the dish. It was very easy to make but had a very distinct taste from the chickpea flour. (Will keep out of refrigeration for 24 hours or in the fridge for about 3 days). 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Add 1 1/2 cups bread flour into the mixture (if using ground dried chickpeas instead fo chickpea flour, strain it first), and let it rise in a warm place until tripled in volume (about 2-4 hours). Tweet . Allow the chickpea bread to cool for about 10 minutes before slicing it. Ingredients. The best way that I can explain this chickpea bread is that it’s like dense cornbread, with a smoother texture and a slightly cheesy flavor that is made from chickpea flour. Preparation: Take the chickpeas, flour and salt in a deep jar, shake and … It’s also gluten free. ®/™©2021 Yummly. Make a well in the middle, pour the water and sprinkle When yeast is ready add in the oil and yoghurt and whisk together. It won’t have enough batter to hold it all together. In a mixing bowl sift the bread flour. 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