For the chickpea bread, combine whole wheat flour, chickpea flour and wheat flour in a bowl. Add cayenne pepper and salt. Add water quickly at first and mix until flour balls up. Then add more slowly until a kneadable dough forms.
Knead the dough on the work surface or in a food processor for 10-15 min.
The dough should feel soft, elastic and slightly sticky. Cover and let rest for 1/2 hour. (The dough can also be made a day ahead and kept in the refrigerator. Then you should take it out of the refrigerator 30 min before processing).
Knead the dough again for a minute and divide into 2 parts. Form each half of the dough into a roll and crush into 12 pieces. Arrange into smooth balls, dust lightly with flour, and cover with a wet dish towel or foil.
Heat a heavy skillet over medium heat. Roll out the dough balls against each other into circles about 150 mm in diameter. Dust with flour to prevent dough from sticking to surface or pasta walker.
Carefully place the bread patties in the hot frying pan and bake the underside until a few brown spots are visible (after about 1/2 min.). Flip the patties and bake the other side for about 15- 20 seconds.
Remove the bread with kitchen tongs and hold over an open flame. Bake for 10 seconds, then turn to the other side and bake the other side for another 10 seconds.
Preparation Tip:
Chickpea bread is not suitable for baking because it becomes dry and leathery.
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