Prep. time: 10 minutes
Cook Time: 15-20 minutes
Difficulty: 2 out of 5
Serve: 4/6
Ingredients:
160 g organic chickpea flour
500 ml water, at room temperature
5 Tbsp olive. oil
1 tsp salt
freshly ground black pepper and rosemary for topping
Preparation:
Add the flour to a medium-size bowl. Slowly add the water while whisking to avoid any lumps. When the batter is smooth add the salt and half the olive oil. Stir and cover with plastic wrap. Let the batter rest for about 2 hours. Remove the foam from the top and give it another stir.
Preheat the oven to 225-230° C (425-450° F). The hottest the better. Add the rest of the olive oil to a non-stick 30 cm pizza tray and spread it with a brush. Place the tray on the middle rack of the oven for about 1 minute (it will be easier to remove the flatbread after it’s baked). Leaving the tray in the oven, carefully pour the batter into the tray and mix just slightly with the spoon so as to distribute the oil and the batter. Close the oven and bake for 15-20 minutes, rotating the pan halfway through, until golden and crispy on the outside. Remove from the oven, sprinkle over freshly ground black pepper, sea salt and few rosemary sprigs. Cut into slices and serve hot.
Wine pairing:
Barbaresco
Barolo
Chianti
Chef Tips
Chickpea flatbread is best eaten warm, as it comes out of the oven.
Check more recipes from Chef Gianluca Deiana Abis
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