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)