Chickpea Flatbread

Served with Pesto

I received this recipe in a Washington Post newsletter a few weeks ago. You can see the original here. I am drawn to recipes that incorporate different flours, and this one uses chickpea flour. These can easily be made in one day, and take hardly any time to bake.

The recipe says it makes 1 10'' flatbread, cooked in a cast iron pan, or two smaller ones made in 8'' round cake pans. I opted for the cast iron pan and found that the flatbread came out too thick. The second time I made these, I put less batter in the pan and made multiple flatbreads.

Ingredients:
1 c chickpea flour
1 c cool water
3 1/2 T olive oil
3/4 t kosher salt
*2 t fresh rosemary, chopped (about 4 sprigs)
black pepper, to taste

*you can add other fresh herbs or spices in place of or in addition to this

Sift the dry ingredients into a bowl. Add water, 1 1/2 T olive oil, and rosemary and whisk together. Let this sit at least 2 hours, or overnight.

When ready to bake, preheat the oven to 500 F with a medium cast iron pan on the top rack (about 4'' from the element). When the oven is ready, carefully remove the pan and add the remaining olive oil. Place the pan back in the oven to allow the oil to heat for a few minutes.

Remove the pan again and pour in the batter. Replace the pan in the oven and bake 5 minutes. Turn on the broiler for 3 minutes so the top browns. Remove from the oven, sprinkle with pepper, and serve immediately.

These are very tasty, but also very oily. The second time I made them, I added less oil and the flatbreads were much better.