Garbanzo Flatbread
Mary Taylor
Garbanzo or chickpea flour is used as a staple in cuisines worldwide from India to Italy and Ethiopia. It has a rich smooth texture with a subtle wholesome flavor and lends itself well to use in breads and desserts. For modern cooks who are looking for gluten and/or grain free bread alternatives, it is a great option. It is best to combine the flour with liquids and allow to rest for at least 30 minutes before baking to allow time for the texture of the batter to develop evenly, though if you’re in a rush this step can be omitted.
yield: 6 servings | prep time: 20 minutes | cooking time: 25-30 minutes
ingredients
2 cups garbanzo flour (besan)
1 teaspoon salt
2 tablespoons dried rosemary
1 1/2 tablespoons Italian herbs
5 tablespoons olive oil
1 1/2 cups + 2 tablespoons water
Extra oil for the baking pan
2 egg whites
For Dipping:
High quality olive oil
Balsamic Vinegar Reduction
Salt, pepper, additional herbs to taste (optional)
directions
Sift the garbanzo flour into a medium sized mixing bowl. Stir in the salt. Crush 1 1/2 tablespoons of the rosemary and Italian herb blend then mix evenly into the flour as well.
In a small bowl combine the olive oil with the water.
Make a well in the center of the flour and slowly pour the oil/water mixture into the center of the flour, stirring in the edges of the “well” until all liquid is added and the batter is evenly blended.
Cover and set aside at room temperature for 30 minutes or up to 4 hours.
Preheat the oven to 375 degrees F. Lightly oil a 9 x 13 inch baking pan.
Beat the egg whites until they hold soft peaks, then gently mix into the batter. Sprinkle the remaining rosemary over the batter and bake in the middle of the oven until lightly browned, about 20 minutes. It should be slightly moist rather than over cooked and too dry at the center.
Remove from oven, slice and serve with dipping oil, vinegar and spices alongside for guests to mix to taste.