A Healthier Road: Authentic Italian Chickpea Flat Bread

4 years ago

Easy, simple and yummy ;)

(2.5) cups chick-pea flour (also called gram or garbanzo flour)
(3.5) cups fresh cold water
(1 tsp) salt & black pepper, or to taste
(1/4) cup extra virgin olive oil

First, prepare to be blown away in a few hours, as this recipe calls for the mixed batter to sit a little while. Ive made this recipe now several times and have had great success with mixing it up mid-day on a weekend for cooking in time for dinner.

In a large mixing bowl, pour in the flour. Add the water gradually as you whisk the flour to keep any lumps from forming. Once all the water has been added, mix until completely smooth and add salt and pepper as desired (just not too much salt and this recipe doesnt need much).

Let the mixture stand on the counter for 3 hours or so. When ready to bake, heat the oven to 350 degrees. Gently skim off any froth that forms on the surface of the mixture with a slotted spoon. Prepare a large rimmed cookie sheet by pouring the olive oil onto the bottom (if you can, do not be shy or skimpy here with the olive oil, it is wonderful in this recipe).

Once the oven is hot, pour in the batter, making a layer about (1/4) inch deep. Careful, this is going to move a lot when you pick it up! Bake at 350 for 30 minutes, until golden. Remove from the oven when done and let cool a little before cutting & serving.

Now the original recipe (to which I have made no changes to) calls for the cake (called chick pea cake or Torta Di Ceci) to be served piping hot. It is of course, completely delicious straight out of the oven, plain or with (just a little) grated Parmesan on top.

Personally, I think it is divine smothered in the Broccoli Pesto from my last post, but it would be equally good with my favorite Kale Pesto or a tomato based chutney or even a good sharp cheese (Id be lying if I said it wasnt ridiculous with Gruyere). The trick here is not to double up on the beans for balance I would avoid hummus or any other bean related dip with this one, bit that might just be me :)

This recipe makes a generous amount, and the good great news is it keeps incredibly well. Just cut and store in the fridge until needed. To heat, simply broil the amount you want until hot and brown. Perfect.

In addition to being amazing freshly baked, I was thrilled to learn that the textural integrity of this cake is still amazing with left overs. It is a heavenly and welcome substitute for pasta or beans in soup too and wont dissolve or disintegrate when added to liquid and cooked. Simply cube and add to whatever liquid based sustenance you happen to have on hand.

My sustenance this weekend was just this. Hot, cozy tomato soup with cubed chickpea flat bread and a nice sprinkle of olive oil and black pepper. Perfect for a rainy winter weekend :)

Source link: http://inpursuitofmore.com/2012/11/12/recipe-authentic-italian-chickpea-flat-bread/

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