Saturday, April 13, 2013

Chickpea Flatbreads

This bread is very easy to prepare and quite delicious. You need to prepare the batter at least two hours before you intend to bake it.

Yields 10-inch flatbread or two 8-inch rounds, 12 servings.

1 c chickpea flour
1 c cool water
3 1/2 tbsp olive oil
3/4 tsp kosher salt
2 tsp chopped fresh rosemary (optional)
Freshly ground black pepper

Combine the chickpea flour, water, 1 1/2 tablespoons of the oil, the salt and the rosemary, if using, stirring until smooth. Cover and let the mixture rest for at least 2 hours, or refrigerate it overnight.

When the batter is ready, position an oven rack 4 to 6 inches from the broiler element. Place a medium cast-iron skillet or two 8-inch round cake pans on the rack; preheat the oven to 500 degrees.

Remove the hot skillet or pans from the oven. Pour in the remaining 2 tablespoons of oil and swirl to coat (or do the same using 1 tablespoon for each cake pan).

Return the skillet or pans to the oven for a few minutes to heat up, then pull them out just long enough to pour in the batter, spreading it in the skillet or dividing it between the pans and spreading it in an even layer. Bake for 5 minutes; the flatbread will look set and will pull away from the pan's edges a bit.

Turn on the broiler (leaving the flatbread in the oven); once it's going, broil the flatbread for 3 or 4 minutes, until slightly charred. For even browning, you may want to turn the skillet or pans.

Immediately sprinkle with the pepper to taste. Carefully dislodge, letting the flatbread slide onto a cutting board. Cut into wedges and serve right away.

Sprinkle on some of the following additions:
Taco seasoning
Chopped garlic
Parmesan cheese
Finely chopped onion
Minced jalapeño

Adapted from a recipe by cookbook author Dorie Greenspan, taken from the Washington Post Food Section.

Serving size: Per piece
Calories: 60
Total Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 125mg
Total Carbohydrates: 4g
Dietary Fiber: 0g
Sugar: 0g
Protein: 2g

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