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'''Chickpea bread''' ({{lang-tr|Nohut ekmeği}}) is a type of bread made from chickpea flour from the Albania and Turkey. The most significant difference of this type of bread is, instead of using regular yeast, they use a yeast found on chickpeas. Chickpea yeast is mixed with flour and water and left out overnight in a warm place. The next day, dough is cut into pieces, placed on a tray and baked.<ref name="Çelebi1999">{{cite book|author=Evliya Çelebi|title=Evliya Çelebi's Book of Travels: Land and People of the Ottoman Empire in the Seventeenth Century|url=https://books.google.com/books?id=U0Zwje3UMBIC&pg=PA264|accessdate=31 July 2013|year=1999|publisher=BRILL|language=German|isbn=978-90-04-11485-2|pages=264–|quote=In Manisa und in seiner Umgebung gibt es auch eine Art Brot, das nohut ekmegi heißt und aus mit Kicherbsen gemischtem Teig gebacken wird.}}</ref> |
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'''Chickpea bread''' ({{langx|sq|Qahi/Bukë me qiqra}}; {{langx|tr|Nohut ekmeği}}) is a type of bread made from chickpea flour from Albania and Turkey. Notably, instead of regular yeast, a yeast found on chickpeas is used; this yeast is mixed with flour and water and left out overnight in a warm place. The next day, the dough is cut into pieces, placed on a tray and baked.<ref name="Çelebi1999">{{cite book|author=Evliya Çelebi|title=Evliya Çelebi's Book of Travels: Land and People of the Ottoman Empire in the Seventeenth Century|url=https://books.google.com/books?id=U0Zwje3UMBIC&pg=PA264|accessdate=31 July 2013|year=1999|publisher=BRILL|language=German|isbn=978-90-04-11485-2|pages=264–|quote=In Manisa und in seiner Umgebung gibt es auch eine Art Brot, das nohut ekmegi heißt und aus mit Kicherbsen gemischtem Teig gebacken wird.}}</ref> In Albania it is baked as dinner rolls. |
