A culinary instruction set detailing the preparation of a specific type of unleavened bread utilizes the ground seeds of Cicer arietinum as its primary constituent. This culinary procedure offers a gluten-free alternative to traditional wheat-based flatbreads. An example would include combining garbanzo bean flour, water, and seasonings, followed by cooking on a hot surface until lightly browned.
The significance of this preparation method lies in its nutritional profile and accessibility. It provides a source of plant-based protein and fiber, advantageous for individuals with dietary restrictions or those seeking healthier carbohydrate options. Historically, such recipes have been developed and adapted across various cultures, reflecting the local availability of ingredients and dietary needs. This contributes to diverse culinary traditions.