Turkey · Anatolia
Nohut Mayalı Ekmek
Also known as Chickpea leavened bread
Leavened with a live culture built from raw chickpeas rather than commercial yeast, a pre-industrial method giving a milder rise and a faintly nutty crumb.
Method
Chickpea Ferment
Hydration
68%
water to flour
Glycemic index
63
Medium GI
Energy
270 kcal
per 100 g
Sensory profile
- sourness
- 4
- sweetness
- 1
- crispiness
- 6
- chewiness
- 6
- aroma
- 6
- moistness
- 5
Scale 0–10
Nutrition
per 100 g| Energy | 270 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 51 g |
| of which sugars | 1 g |
| Fat | 1.5 g |
| Fiber | 2.8 g |
| Sodium | 460 mg |
Typical values; recipes vary.
Texture
- Airy open crumb
- Crackled crust
Typical ingredients
- Wheat Flour
- Water
- Chickpea
- Salt
Similar breads
Closest sensory profiles in the Atlas.