Chickpea-Leavened Bread from Cyprus

THIS DELICIOUS, fragrant bread is leavened using fermented chickpeas rather than the piece of starter dough that is part of most traditional Greek breads. The word eftazymo means “kneaded seven times,” but it does not actually describe the process of making the bread. Many scholars believe that the first part of the word is not efta (seven), but instead a phonetic variation of the prefix auto, referring to bread that rises by itself.

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