Mohammeds Flat Bread

Directions

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