A crazy delicious flatbread that makes a perfect snack and pairs well with a light salad or on top of an argentine pizza. Eat it right out of the oven, don't let it cool down too much.
Ingredients
- - 250g chickpea flour
- - 600-650g water
- - 100ml neutral oil (grapeseed, canola, or olive)
- - Olive oil, enough to coat your pan
- - Lots of salt
- - Lots of black pepper
- - Rosemary (optional)
Steps
- 1. Add chickpea flour and salt to a bowl.
- 2. Slowly add water while whisking. Go slow or you'll get lumps.
- 3. Stir in the oil and pepper.
- 4. Cover and rest the batter at least 3-4 hours. Overnight is better. Keeps in the fridge up to 9 days.
- 5. Heat oven to 500°F with a cast iron pan inside.
- 6. When hot, carefully remove pan and grease with olive oil.
- 7. Quickly pour in enough batter to make a 1-2 cm layer. Move fast or the oil will burn.
- 8. Bake until golden and crispy on top.
- 9. Eat immediately. It's not the same once it cools.