Chickpea Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Chickpea Flour (Besan), 1 cupWater, tap, 1 cup (8 fl oz) Salt, 1 tsp Olive Oil, 2 tbsp
Put the chickpea flour in a bowl and whisk in the water a little at a time to avoid lumps. When it is all combined (it should have a consistency like crepe batter), walk away for a few hours, or up to overnight. This is to ‘slake’ the flour – soak and soften it – and instead you can cook it on the stovetop before baking the bread in the oven, but soaking is easier.
Preheat the oven to 220°C. Stir the salt into the batter. Pour the oil into a shallow tin (I use a paella tin, but you could use any round or square tin that’s not too large). Pour the batter on top. The oil will float to the surface. Use a fork to quickly whisk the oil into the batter until there is little or none left on top.
Bake until richly golden (around 30 - 35 minutes). Cut in the tin and serve either hot or warm.
Serving Size: makes 8 servings
Preheat the oven to 220°C. Stir the salt into the batter. Pour the oil into a shallow tin (I use a paella tin, but you could use any round or square tin that’s not too large). Pour the batter on top. The oil will float to the surface. Use a fork to quickly whisk the oil into the batter until there is little or none left on top.
Bake until richly golden (around 30 - 35 minutes). Cut in the tin and serve either hot or warm.
Serving Size: makes 8 servings
Nutritional Info Amount Per Serving
- Calories: 74.3
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 298.7 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 1.2 g
- Protein: 2.5 g
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