Adding Pulses (Legumes) in Powder Form to Bread
Start with dried fava bean flour, or chickpea (garbanzo) flour.  Best to buy the pulse flour pre-ground, as it tends to be difficult to grind finely with home equipment.  Use initially only a small amount (&lt;5% of total flour by weight) for flavoring, and gradually increase to taste.  Some other pulses can be bitter, and also be aware that any larger quantities can reduce the gluten content, which is less critical for flatbreads, but essential for risen loaves.