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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A gluten free, firm-polenta like bread made with chickpea flour for a delicious herb and garlic treat! Ingredients:
2 cups chickpea flour |
7 cups water |
1/2 tsp salt |
1 tsp garlic powder |
1/2 tsp dried oregano |
1/2 tsp freshly ground pepper |
1 tsp olive oil |
Directions:
1. Bring the water to a boil, then stir in the chickpea flour, salt, garlic powder, oregano and pepper.
2. You should have a thin, smooth batter.
3. Pour into a pan at least 14 in diameter, bring over medium high heat to return to a bubble.
4. Reduce heat to low and cook for 30-40 minutes, stirring briskly with a whisk in the first 5 minutes to make it smooth.
5. When it is done cooking, it should be a thick cake that will not stick to your hands.
6. Allow to cool, then cut the panissa into squares or triangles.
7. Heat the olive oil to a medium high heat in a skillet.
8. Add in the dough pieces and fry until slightly crispy.
9. Serve with a tomato sauce or pepper jelly.
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