Friday, 28 June 2013

Chickpea flour flatbread

This can be eaten warm or cold and is great served on the side of soups and stews.

Chickpea (gram) flour - 330 g
Cold water - 830 ml
Olive oil -2 tbsp
Salt - pinch

1) Sieve the flour into a large mixing bowl. Gradually pour in the water, whisking, until all the water has been used up and the mix is smooth.
2) Add the olive oil and salt and whisk until smooth. Leave to stand at room temperature for 3 hours.
3) Skim off the top layer of the batter and discard.
4) Grease a large roasting tin and pour in the batter. Bake at 175°C for about 30 minutes until golden. Leave to cool for a few minutes and then cut into 12 pieces. Serves 12.

1 comment: