An addictive and easy flatbread made out of chickpea flour!
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2 cups (346g) besan / chickpea flour
3/4 tsp salt
1/2 tsp black pepper
1/4 cup (41g) olive oil
1 1/2 cups water
4 cloves garlic, very thinly sliced
Preheat oven to 385 degrees F. Lightly grease the sides of a 9″ springform pan and line the bottom with a parchment circle. For a more rustic bread, you can also use a lined cookie sheet. Silpat mats work great here too. A 9″ springform pan will produce a flatbread that is about 1/2″ thick.
In medium sized bowl, sift together flour, salt and black pepper. Stir in olive oil until clumpy and then thin out batter with water, using a whisk to remove any lumps. Let rest about 10 minutes.
Pour batter into springform pan. Cover evenly with thinly sliced garlic.
Bake in preheated oven for about 20-25 minutes, or until the edges are golden brown.
Let cool briefly and then slice to serve. Eat plain or use for an open face sandwich.
The time needed to cook this recipe is 1/2 to one hour