Ingredients
- 300 g (2 cups) chickpea flour
- 500 ml (2 cups) water
- 2 tbsp olive oil
- 1 tsp salt
- Black pepper to taste; 2–3 decent grinds of a grinder should do
Make it step by step
- Heat oven as high as it can go—around 300°C / 570°F is traditional, but do whatever your oven can manage that gets close to this. If using a cast-iron pan, get it into the oven at the start so that it is hot when the batter goes into it.
- Whisk all the ingredients together well, ensuring there are no lumps. This should make a very thin, easy-to-pour batter.
- Once the oven is up to temperature, pour some of the batter into the hot pan or onto the plaque, and put into the oven for 8–9 minutes at 300°C / 570°F, or 13–15 minutes at 250°C / 480°F. With a 50 cm plaque or pan, cook half the batter at a time—the batter should cover the plaque or pan very thinly.
- Remove from the oven and cut into triangular wedges. Serve hot.
- Repeat for the rest of the batter.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.