Ingredients
2/3 cup italian chickpea flour
4 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon fresh ground pepper
3/4 cup mineral water
rosemary (optional)
Method
Sources
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dataset
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Classic blend — oregano, basil, thyme, rosemary, marjoram
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World tour of flatbreads — naan, tortilla, pita, focaccia, injera
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Classic blend — oregano, basil, thyme, rosemary, marjoram
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
World tour of flatbreads — naan, tortilla, pita, focaccia, injera
Guillotine bagel slicer — safe, even halves every time
Round rings for perfectly shaped fried eggs and small pancakes
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In a large bowl, add the flour to the water, a little at a time, mixing and seasoning with salt until all of the flour and water has been absorbed; Add Optional Rosemary at this point. Let it rest for 4 hours (Or even better overnight). After this time, a layer of foam will have developed on the surface - Scrape it off with a spoon. Add the olive oil and remove the Rosemary (Optional) - Stir until all the Oil is absorbed. Pour into an olive oil well greased baking pan - the right one is called testo, made of "tinned copper" It should be about an eighth of an inch thick, perhaps a little more - a small deep dish Pizza pan will do (We used an iron skillet). Preheat the oven to 400°F. Remove from the oven when one of the corners (or the edge) starts to appear dark and has turned a golden color. Sprinkle plenty of pepper and eat immediately. ***It is of paramount importance that the pan is perfectly flat and level when in the oven, otherwise one of the corners will be thicker and will be undercooked when the opposite corner starts to darken. It tends to stick if you do not use enough oil. Also use parchment paper.