20 February 2014




250 g chickpea flour
750 ml water
80 ml olive oil
1 tsp salt
fresh rosemary (optional)


put chickpea flour into a bowl and slowly add the water, whisking to keep lumps from forming. cover the bowl and let it sit for at least 4 h in a warm place.
preheat the oven to 220 degrees C. remove the foam from the surface of the batter and mix in half of the oil, rosemary and salt.
oil a large pizza pan or cast iron skillet with other half of oil and then pour the batter into the pan. bake for 40 min or until it has firmed up and become golden.
cut into wedges and serve hot.

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