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Tuesday, December 28, 2010

Chick-pea Cake (Flat Bread)

2 1/2 cups Chick-pea (garbanzo) flour
3 1/2 cups water
salt and pepper
1/4 cup extra virgin olive oil

Pour the flour into a large bowl.  Gradually add water, whisking constantly to keep lumps from forming.  You should have a smooth runny batter.  Season to taste with salt and pepper and let stand for at least 3 hours.  With a slotted spoon, skim off froth that forms on the surface.

Preheat oven to 350.  Pour the olive oil into a shallow ovenproof pan, then pour in the batter, making a layer about 1/4 in deep.  Bake until golden on top, about 30 minutes.

Remove from the oven pan and cut into serving pieces.  Serve piping hot.  Serves 6
Recipe revised from Tuscany: The Beautiful Cookbook

Note: My Friend's Version

1 cup cornmeal or chickpea flour
1 tsp salt
1-1/2 cups water
4 Tbs olive oil
1/2 large onion, thinly sliced (optional)
1 Tbs fresh rosemary leaves (optional)

Slowly add water to flour and salt, whisking to eliminate lumps. Cover and let sit while oven heats or as long as 12 hours. Should be consistency of thin pancake batter.

Heat oven to 450. Put oil in rimmed 12" pizza pan or skillet. Heat oil in oven with onions for a couple of minutes. Pour in batter, return skillet to oven. Bake 30-40 minutes or more until well browned, firm, crisp around the edges.

You can top it with pizza ingredients and put under the broiler OR use as a wrap for sandwich

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