Ingredients:
- A cup of dipped chickpeas
- 4 tablespoons inactive yeast flakes
- 2 tablespoons seeds of flax
- A Chia Spoon
- A teaspoon turmeric
- 2 tablespoons oil
- Half teaspoon dry yeast
- A third teaspoon black salt
- Minced garlic after taste
- Spices to taste
Preparation mode:
Put all ingredients in blender together with lukewarm water to pass 3 fingers over the ingredients, and process until a pancake dough occurs. It can be added to dough and chopped green onions. Allow the composition to rest about 20 min at room temperature. Place the composition with ladle in the hot and oiled pan or on the baking paper and bake on both sides.
It can be served with a salad or preferably.
