* 1 tbsp cumin seeds * 1 tbsp coriander seeds * 2 cups plus 2 tbsp warm water * 2 tbsp honey * 2 tbsp + 1 tsp yeast (3 envelopes) * 7 1/2 cups bread flour * 15-ounce can chickpeas, drained rinsed and coarsely mashed * 1 1/2 tbsp salt
Toast the cumin and coriander seeds until fragrant over medium-high heat. Cool and grind in spice grinder or mortar.
Mix water, yeast and honey and let sit 10 minutes until foamy. Combine flour, chickpeas, spices and salt, and pour in yeast. Stir to a stiff dough.
Knead about 5 minutes, until smooth. Form into a ball, put in a bowl, cover with plastic wrap and let rise 1 hour until double.
Punch down and divide into 16 pieces. Roll each into a ball. Let sit on lightly floured surface 15 minutes. Preheat oven to 450 and put rack in the upper third.
Roll each ball of dough into a 6-inch round. Quickly set 4 directly on the oven rack and bake 10 minutes until golden and puffed. Repeat with remaining dough, letting the oven return to 450 each time.