Dry roast the cumin and coriander seed until golden and fragrant. Let cool. Using a coffee/spice grinder, coarsely grind the roasted spices. I pulsed it about 7 times.

In a small bowl, combine the water and honey. Sprinkle yeast on top and let stand for 10 minutes, until foamy.

In a large bowl, combine flour, chickpeas, salt and roasted spices. Make a well in the center and add foamy yeast water. With a wooden spoon, stir until you have a shredded dough consistency.

Knead by hand until the dough comes together. The dough is very dense. You will have to knead a good 5-8 minutes.

Transfer to a lightly floured board and knead for another 5-10 minutes, until soft and smooth.

Place in a lightly oiled bowl. Cover with plastic wrap and a kitchen towel. Let rise for 1 hour, until almost doubled in size.

Preheat oven to 450 F.

Punch down dough. Divide dough into 16 tennis ball sized pieces. Cover and let rest for 15 minutes.

Roll each piece into a 6 inch oval and place directly onto the top rack of the oven. (It won't puff up if you do it on the bottom rack.)

Bake for 10 minutes, until golden and puffy.

Repeat until all the breads have been baked.