This is a savory bread made of chick pea flour that is so easy to make it’s almost embarassing! It goes well with salad, eggs, Indian food or as a snack. It’s a take off on corn bread; easier with fewer ingredients, more flavorful and with a crunch.
1.5 cups chick pea flour (aka gram flour, garbanzo flour – available in Indian food shops and online)
2 cups warm water
Mix the above together and let stand at room temperature, covered for 2 hours. A “head” will form on the top which you will remove after 2 hours. You don’t have to worry if you don’t get 100% of the head off, just do your best.
Add to the batter by whisking in:
1 t kosher salt
1/2 t dried rosemary or other herb of your liking
3 T olive oil (you can use a flavored oil if you like such as lemon, just choose one that compliments the herb you’ve chosen)
Black Pepper to taste
Preheat oven to 500 degrees F. Place a ~ 10″ ceramic dish with low sides, in which you have swirled 2 T of the olive oil, in the oven as it preheats.
When the oven is hot, add the batter to the hot dish and bake 25-30 minutes. The bread will get nice and crisp.