YOU Gluten Free - - Easy Meals -

Chick­peas give this flat­bread a nutty flavour and heat­ing it in a grid­dle pan af­ter bak­ing adds a lovely slightly char­grilled taste.

625 ml (2½ c) chick­pea flour

875 ml (3½ c) wa­ter

salt and pep­per

5 ml (1 t) bak­ing pow­der

60 ml (¼ c) oil

olive tape­nade (recipe be­low) to serve

1 Pre­heat the oven to 180 °C.

2 In a mix­ing bowl com­bine the chick­pea flour and wa­ter and mix un­til smooth. Sea­son with salt and pep­per and let it stand for 3 hours. Mix in the bak­ing pow­der.

3 Pour the oil into a bak­ing sheet with high sides and tilt to cover the base fully.

4 Pour the bat­ter evenly into the bak­ing sheet and bake for 30 min­utes or un­til cooked and firm. Heat it rapidly in a hot grid­dle pan.

5 Serve with olive tape­nade.

Prepa­ra­tion time: 10 min­utes Stand­ing time: 3 hours Bak­ing time: 30 min­utes

1 large flat­bread (6 por­tions)

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