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Gluten free Italian chickpea flatbread

Name: Gluten free Italian chickpea flatbread
Total time: 4 h 50 min
Yield: 6
Cuisine: European, Italian
Ingredients: 4 cups lukewarm water; 2.5 cups Chickpea flour (gram flour); 0.5 cup extra virgin olive oil (plus extra for the tin); 0.5 tsp salt; 1 cup grated, strong Cheese; sauteed Mushrooms; Lettuce

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Difficulty:

moderate

Preparation:

50 min.

Preparation

ready in 4 hrs 50 mins

Ingredients

for

servings

Ingredients: 4 cups lukewarm water; 2 ½ cups Chickpea flour (gram flour); ½ cup extra virgin olive oil (plus extra for the tin); ½ tsp salt; 1 cup grated, strong Cheese

To garnish: sauteed Mushrooms; Lettuce

How healthy are the main ingredients?

olive oil salt Mushroom

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Preparation steps

Pour the water into a mixing bowl and add the chickpea flour a little at a time, whisking continuously. Remove the foam that forms on top. Cover and leave to stand for 4 hours.

Heat the oven to 240°C (220° fan) 450°F gas 8. Heat a 35cm|14" round tin in the oven.

Remove the foam again from the chickpea and water mixture. Add the olive oil and salt and whisk until blended.

Remove the hot tin from the oven and brush with 1 tablespoon of olive oil.

Pour the chickpea flour mixture into the tin and bake for about 30 minutes, until golden, but still soft in the centre.

Remove from the oven and sprinkle with the cheese. Leave in the tin for 10 minutes before cutting into slices..

Serve hot with sauteed mushrooms and lettuce..

Gluten free Italian chickpea flatbread

Ingredients

Preparation steps

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