I love the savory flavor of this flat bread. It keeps me from being hungry for a long time. It is very easy also.
1 cup chickpea flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons olive oil, divided
1 Tablespoon minced fresh sage (1 teaspoon dried rubbed sage) also can use thyme or basil
1/2 cup chopped onion (I used green onions from the garden)
- Combine chickpea flour with salt and pepper: add 1 cup water and whisk until smooth. Let stand, cover with a dry towel, or at least 1 hour. I let it sit for 2 hours and it was fine (after which the batter will be the consistency of heavy cream.)
- Preheat oven to 450 degrees. Put a seasoned 10″ cast iron skillet in the oven and heat for 10 minutes.
- Whisk 1 tablespoon olive oil and sage into the batter. Remove the pan from the oven and add remaining 1 Tablespoon of olive oil, tilting to coat evenly. Add the onions to the hot pan and place back int oven for 1 minute.
- Whisk the batter again and pour gently and evenly over the onions in the pan. Return the pan to the oven and bake for 15 to 20 minutes, or until edges are medium to dark brown and the surface is golden brown. Remove from the pan and cool on a rack for 5 minutes before serving in wedges.
Adapted from Baking with herbs and spices with Father Dominic Garramone