Karahoyuk recipe

Karahoyuk bread from Karahoyuk, Turkey

CHICKPEA STARTER

Chickpeas 200g, soaked and ground by hand

Sugar 6g, Salt 7g

300g hot water

SPONGE

Whole wheat flour 200g

DOUGH

Hot water 300g

Whole wheat flour 250g, Chickpea flour 100g,

Corn flour 100g, All-purpose flour 50g

1.     STARTER: Place chickpeas in a large glass jar. Add some hot water (55°C) to cover. After 3-5 hours add remaining hot water. Keep warm at 40°C till foam + smell develop. This can take 8-11 hours.

2.     SPONGE: Remove chickpeas. Add flour and blend in. Keep warm. Let double in size. This can take 30 minutes to 2 hours.

3.     DOUGH: Pour sponge into large bowl. Add hot water and all of the flour, except AP flour. Use AP flour for kneading. Mix dough, move to table, knead till smooth. Form ~15 small rounds. Roll out to flatten and let rest for half hour. Apply diluted yogurt over tops.

Bake at medium high heat.

Voila! 

Here is the finished product - Karahoyuk chickpea fermented rounds.