A thick, golden chickpea flour flatbread, crispy on the outside and soft on the inside, true to the Var tradition.
Ingredients
- 200 g chickpea flour
- 400 ml water
- 60 ml extra virgin olive oil
- 1 tsp fine salt
- 1/2 tsp ground black pepper
Method
- Pour the chickpea flour and salt into a large bowl. Make a well in the center.
- Gradually pour in the water, whisking vigorously to prevent lumps. The batter should be smooth and liquid (like a thick crêpe batter).
- Add 40 ml of olive oil (reserve the rest for the pan) and the pepper. Mix again.
- Cover the bowl with a kitchen towel and let rest at room temperature for at least 30 minutes (ideally 1 hour). This resting time is essential for the texture.
- Preheat the oven to 230°C (gas mark 7-8). Place a baking sheet (or a round pan about 28 cm in diameter) in the oven while it heats.
- When the oven is hot, carefully remove the pan. Pour the remaining 20 ml of olive oil onto the hot pan and swirl to coat the entire surface.
- Pour the rested batter onto the hot oiled pan. It should form a layer about 1 cm thick. Do not stir.
- Bake for 25 to 30 minutes, until the cade is deep golden, the edges are crispy, and the top is lightly browned. Do not open the oven for the first 20 minutes.
- Remove from the oven, let cool for 2 minutes, then cut into slices (like a pizza). Serve immediately, optionally with a drizzle of olive oil and a twist of black pepper.
Nutrition
Per serving
- Energy
- 388.3 kcal
- Protein
- 8.63 g
- Carbohydrate
- 20.8 g
- Fat
- 30.84 g
- Fibre
- 7.81 g
- Calcium
- 52.06 mg
- Iron
- 5.17 mg
- Magnesium
- 168.39 mg