To vary the flavor, try adding diced onion, garlic or different spices and herbs to the batter. If you use cake pans instead of a cast-iron skillet, make sure they can withstand the intense heat of a broiler.
Chickpea flour is available at Mediterranean markets, on the baking aisle at Whole Foods Markets and on the natural foods aisle at Giant stores.
MAKE AHEAD: The batter for these flatbreads needs to rest for a few hours at room temperature or overnight in the refrigerator.
Makes one 10-inch flatbread or two 8-inch rounds (12 pieces)
1 cup chickpea flour
1 cup cool water
3 1/2 tablespoons olive oil
3/4 teaspoon kosher salt
2 teaspoons 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.
Serving size: Per piece
% Daily Values*
Total Fat: 5g
Saturated Fat: 1g
Total Carbohydrates: 4g
Dietary Fiber: 0g
Protein: 2g projects.washingtonpost.com/recipes/2013/0
Edited by: HEALTHYGOALS57 at: 3/23/2013 (07:00)
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