Made by mixing chickpea flour with wheat flour and cooking the loaf stovetop in a pressure cooker, this bread is a practical way to get a fresh loaf for breakfast or lunchboxes without using an oven.
Dissolve the fresh yeast in the lukewarm water. Mix the chickpea flour, flour and salt in a bowl, then add the yeast mixture and olive oil and knead into a soft dough.
Cover the dough and let it rise in a warm spot for 20 minutes; a light rise is enough.
Spread the risen dough over the greased base of the pressure cooker, cook on low heat with the lid on but without the pressure weight until the underside browns, then carefully flip it and cook the other side.
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; a dry surface will crack. Let the loaf rest for 5 minutes after cooking before slicing. Allergens: contains wheat (gluten).
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