Mohammeds Flat Bread

• 1 package active dry yeast
• 1 teaspoon sugar
• 2 cups warm (105 to 110F) water
• 4 1/2 cups chick-pea flour
• 1 teaspoon salt
• 1 tablespoon black cumin seeds or poppy seeds

1. Combine the yeast, sugar, and warm water in a small bowl; set aside until foamy, 5 to 15 minutes.
2. (If the yeast doesnt bubble up, discard the mixture and start again with fresh ingredients.)
3. In a large bowl, combine the chick-pea flour and salt and add the yeast mixture.
4. Gradually sprinkle in cold water 1 tablespoon at a time to make a soft dough that easily pulls away from the sides of the bowl.
5. Knead the bread for 10 minutes on a lightly floured work surface.
6. Return the dough to the bowl, cover, and set aside to rise in a warm place until doubled, 1 hour.
7. Place 2 baking sheets in the oven.
8. Preheat the oven to 425F.
9. Divide the dough into 4 balls.
10. Roll out each ball on a lightly floured surface into an 18-inch long oblong, between 1/4 and 1/2 inch thick.
11. Divide the cumin seeds among the 4 breads.
12. When the baking sheets are very hot, remove, sprinkle each lightly with chick-pea flour, and place 1 loaf on each tray.
13. Bake each bread until golden, 8 to 10 minutes.
14. Repeat with the remaining 2 loaves.
15. Serve warm or at room temperature.

active dry yeast, sugar, warm, chickpea, salt, black cumin

Taken from www.cookstr.com/recipes/mohammedrsquos-flat-bread (may not work)