Description
These enriched chickpea flour burger buns swap part of the water for warm milk and incorporate olive oil plus a touch of sugar to yield a tender, pillowy texture reminiscent of classic hot dog buns. Yeast-leavened dough with eggs is kneaded briefly then proofed and baked until golden, delivering nutty chickpea flavor balanced by subtle richness. Ready in about 2 hours including rising, they are perfect for grilling season and stay soft for days.
Cultural Background
Chickpea flour, known as besan or gram flour, originates from the Indian subcontinent where it has been used for centuries in savory flatbreads, fritters, and snacks. The concept draws from farinata or socca, a thin chickpea flatbread with roots in Liguria, Italy, and Nice, France, traditionally made with just flour, water, and olive oil. This recipe modernizes those traditions into enriched yeast buns, blending ancient pulse-based baking with Western enriched dough techniques for a softer, bun-style result.
Recipe Info
PREP TIME: 25 minutes
COOK TIME: 20 minutes
TOTAL TIME: 2 hours
SERVINGS: 8
DIFFICULTY: Medium
Ingredients
- 2 cups chickpea flour
- 1 cup warm milk (about 110°F)
- 3/4 cup warm water (about 110°F)
- 2 large eggs, room temperature
- 1/4 cup olive oil, plus more for brushing
- 2 tablespoons sugar
- 2 teaspoons active dry yeast
- 1 teaspoon salt
Instructions
- In a large bowl, whisk together the warm milk, warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- Add the eggs, olive oil, and salt to the yeast mixture and whisk to combine.
- Gradually stir in the chickpea flour until a soft, sticky dough forms. It will be wetter than wheat dough.
- Turn the dough out onto a lightly oiled surface and knead gently for 2-3 minutes until smooth and cohesive, adding a tiny bit of extra chickpea flour only if extremely sticky.
- Place the dough back in the bowl, cover with a damp cloth or plastic wrap, and let rise in a warm spot for 45-60 minutes until doubled in size.
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Punch down the dough and divide into 8 equal pieces. Shape each into a smooth ball or oval bun, place on the prepared sheet, and cover loosely. Let proof for 20-30 minutes until puffy.
- Brush the tops lightly with olive oil. Bake for 18-22 minutes until golden brown and the internal temperature reaches 190°F.
- Remove from oven and cool on a wire rack for at least 10 minutes before slicing.
Tips
- Use warm liquids (around 110°F) to activate the yeast properly without killing it.
- Avoid over-kneading since chickpea flour lacks gluten; brief handling prevents toughness.
- For even softer results, substitute half the olive oil with melted butter if desired.
Nutrition
Calories: 220
Protein: 8g
Carbs: 24g
Fat: 10g