Shirmoi Non

Description
Chickpea and anise flat bread

Ingredients

 * 1 kg or 7½ cups flour
 * 1 l or 4 cups water
 * 1 cup chickpeas
 * 1 teaspoon anise seed
 * 2 teaspoons salt
 * 30 g (1 oz) yeast

Directions

 * 1) Pick and clean the best dried chickpeas and crush.
 * 2) Boil anise seed in water and then add crushed chickpeas.
 * 3) Cool for about an hour, add yeast and mix well.
 * 4) Add anise water to flour and make dough.
 * 5) Add the lukewarm water and flour, ½ cup at a time.
 * 6) If necessary, beat in is as much of the remaining ½ cup of flour as you need to make a dough that does not stick to your fingers.
 * 7) Gather the dough into a large, compact ball.
 * 8) Divide dough into 150 – 200 g (5 – 7 oz) pieces and roll into balls.
 * 9) Flatten into round bread, 2 – 3 cm (¾ – 1 inch) at edges and 5 mm (3/ 16 inch) in the center.
 * 10) Divide into pieces, flatten into round bread, 2.5 cm (1 in) at edges and 1 cm (⅖ in) in the center.
 * 11) Make a pattern in the center with chekish and make decorative pattern on sides bread with a knife.
 * 12) Bake in tandoor oven.