The Breads of Egypt - Fayesh
I've finally managed to post another recipe on my website, this time for a crunchy type of bread we have in Egypt called Fayesh. This one has a unique sourdough used to leaven it which is made from fermenting ground chickpeas in milk at room temperature. Has anyone seen something like this before? Because I certainly haven't until I started looking into this recipe.
I hope you find the recipe interesting and maybe try it yourself and let me know how it goes for you. Maybe there's room for a wider discussion on different sources of fermentation as well, since this one was an eye opener for me.