1. Crumble the yeast into a large mixing bowl and add lukewarm water

2. Stir until the yeast dissolves completely

3. Drain and rinse the chickpeas then mash them with a fork or blender

4. Add the mashed chickpeas salt rapeseed oil rye flour and 500g (4 cups) of the wheat flour to the yeast mixture

5. Mix until a shaggy dough forms

6. Knead in the bowl for 5 minutes

7. Let the dough rest under a damp cloth for 30 minutes

8. Turn the dough onto a lightly floured surface and knead for 5 minutes adding the remaining wheat flour as needed

9. Divide into 16 equal pieces

10. Roll each piece into a smooth ball

11. Place the balls on a parchment-lined baking sheet spacing them 2.5 cm (1 inch) apart

12. Snip a small cross on top of each ball with scissors to create rose shapes

13. Let them rest for 30 minutes

14. Brush the tops with water and sprinkle with sunflower seeds

15. Bake in a preheated oven at 220°C (425°F) for 8 minutes until golden brown