From the EFK recipe collection
- Prep
- 10 min
- Cook
- 15 min
- Total
- 85 min
- Yield
- 4 appetizer servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Whisk the chickpea flour and water until completely smooth. Cover and let the batter rest at room temperature for 1 hour. Heat the oven to 500°F with a 12-inch cast-iron skillet inside for the final 10 minutes. Skim any foam from the batter, then whisk in 2 tablespoons olive oil and the salt. Carefully remove the hot skillet, coat the bottom with about 1 tablespoon olive oil, and pour in the batter in a thin, even layer. Bake 10 to 12 minutes, until set and browned at the edges. Broil 1 to 2 minutes if needed for deeper color. Finish with rosemary, black pepper, and a light drizzle of olive oil. Cut into wedges and serve hot.
Equipment
12-inch cast-iron skillet; mixing bowl; whisk; measuring cups and spoons; oven mitts
Food safety & storage
Use extreme care with the preheated skillet and hot oil. Refrigerate leftovers within 2 hours and reheat leftovers to 165°F.
View this recipe on the original EFK website ↗