Shirmoi Non

Combine flour, salt, and anise seed in a large mixing bowl. Create a well in the center of the dry ingredients.

Crumble the yeast into a separate bowl and mix with 1 cup of warm water until dissolved. Let sit for 5 minutes until foamy.

Pour the yeast mixture into the well and gradually incorporate the flour from the sides, adding the remaining water slowly until a soft dough forms.

Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 20 minutes until puffy.

Divide the dough into 4 equal portions. Shape each portion into a round, flat loaf approximately ½ inch thick.

Press chickpeas gently into the surface of each loaf, distributing them evenly across the top.

Place loaves on a preheated baking sheet or in a traditional tandoor oven. Bake at 425°F (220°C) for 20–25 minutes until golden brown and the loaves sound hollow when tapped.

Remove from the oven and allow to cool slightly on a wire rack before serving warm.