This practical loaf is made by mixing two types of flour and cooking the dough on the stovetop in a pressure cooker. It is an easy way to make fresh bread for breakfast or a lunchbox without using an oven.
Dissolve the fresh yeast in the warm water. Mix the chickpea flour, all-purpose flour, and salt in a bowl. Add the yeast mixture and olive oil, then knead into a soft dough.
Cover the dough and let it rise in a warm place for 20 minutes, until it has puffed slightly.
Spread the risen dough over the oiled base of the pressure cooker. Set the lid on without locking it, and cook over low heat until the bottom is browned. Carefully flip the loaf and cook the other side until cooked through.
Remove the bread from the pot and let it rest on a wire rack for 5 minutes before slicing.
Cover the dough with a damp cloth while it rises so the surface does not dry out and crack. Let the loaf rest for 5 minutes before slicing. Contains wheat (gluten).
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
