Monastery bread with leaven and three flours

Preparation Time
Waiting Time
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For the yeast, we place the ground chickpeas in a 250 ml pot. of boiling water. We leave them (off-fire) for about 5 hours. This way the chickpeas will soften and they will become a slurry. Then we heat 125 g. water and we add them to the leaven, while stirring and dropping a little bit of flour, in order to make a thick slop again. We leave it in a warm place, covered for at least 2 hours until it doubles in volume. At this point, we give the dough its final form, by filling it with the olive oil, the remaining flour, the salt, the sugar, the cumin and the rest of the water (100 ml). We knead continuously until we have a flexible, easy-to-use dough. We let it expand again and then, we create buns or loaves, and carve radially with a knife. We sprinkle with a little bit of water and with the cardamom seeds. Once they expand, we bake in a preheated oven at 200 degrees Celsius for 35-40 minutes.

Chef: Giorgos Makris




  • Baking dish
  • Saucepan