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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a popular snack around the Mediterranean. It's great for vegans or people who are gluten intolerant. Serve as an appetizer or a bread substitute with dinner. Ingredients:
1cup sifted chickpea flour (available in bulk at health food stores) |
1 1/2 cups water |
1 tsp. salt |
2 tbs. good quality extra virgin olive oil |
freshly ground black pepper, to taste |
Directions:
1. Sift chickpea flour into water.
2. Add salt, olive oil and as much black pepper as you like.
3. Make sure there are no lumps.
4. Let it sit for at least a half hour, up to all day.
5. Preheat your oven to 450-475F-depending on what kind of pan you use and how your oven runs. I used a 12-inch (25cm?) cast iron skillet, so I went with the higher temp.
6. Put 2 tbs. extra virgin olive oil in the skillet, and let it get hot in the oven, around 10 minutes.
7. Pour the batter in carefully, bung it in the oven and cook about 10-15 minutes, until lightly browned on the bottom.
8. When you pour it in, if there are large bubbles on the surface, poke them as they may get bigger while cooking.
9. If you want it nice and spotty brown on top also, turn your broiler on and put the pan 5-6 inches away from it-watch that it doesn't burn!
10. Serve immediately, it will not taste good if left to sit around, with a sprinkling more of black pepper, if you like.
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