Description
A crisp, golden flatbread made from chickpea flour, water, olive oil, and salt, perfect as a savory snack or side dish.
Ingredients
- 120 g chickpea flour
- 360 g water
- 25 g olive oil (for the batter)
- 20 g olive oil (for the pan)
- 5 g fine salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried rosemary
- 1 tablespoon finely chopped fresh rosemary
Instructions
- Start the batter. Put the chickpea flour in a bowl and slowly whisk in about half the water until the mixture is smooth, with no lumps.
- Add the remaining water, 25 g of olive oil, and the salt. The batter will be thin.
- Rest for 4 hours. Cover the bowl and leave the batter to rest at room temperature.
- Whisk again and skim the foam off the surface. Stir in the black pepper and the dried and fresh rosemary.
- Preheat the oiled pan. Set the oven to 220°C and place the cast-iron skillet with 20 g olive oil inside to preheat for about 15 minutes.
- Pour in the batter and swirl to cover the bottom evenly.
- Bake for about 20 to 22 minutes on the upper-middle rack.
- Finish under the broiler for 2 to 3 minutes until brown spots appear.
- Check for doneness by ensuring the edges are golden and crisp.
- Rest, loosen, and release from the pan, then cut into wedges and serve with extra virgin olive oil, flaky salt, black pepper, and fresh rosemary.
Notes
Serve warm or shortly after baking. Best enjoyed fresh, but can be reheated in the oven for crispness.
- Prep Time: 7 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: Italian