Active Time
20 MIN
Total Time
2 HR 45 MIN
Yield
Serves : 8 to 12
© Quentin Bacon

How to Make It

Step 1    

In a blender or large food processor, blend the egg with 1/4 cup of oil until foamy. Add the salt and half of the water and pulse for 3 seconds. Add half of the chickpea flour and process until smooth. Add the remaining flour and water and process until smooth. Pass the batter through a fine mesh strainer into a bowl, stirring and scraping until all of the batter is through. Cover and refrigerate overnight or for up to 2 days.

Step 2    

At least 1 1/2 hours before baking, set a pizza stone in the center of the oven and preheat the oven to 500°. Lightly brush a 12-inch cast-iron skillet or deep-dish pizza pan with olive oil.

Step 3    

Whisk the batter until blended and pour it into the skillet. Bake the bread for 30 minutes. Brush the top of the bread with olive oil and cover two-thirds of it with a baking sheet. Turn the oven off and bake the bread in the residual heat for about 20 minutes longer, until deep golden brown and nicely glazed.

Step 4    

Using a spatula, loosen the edges and bottom of the bread, and slide it onto a work surface. Cut into small rectangles, sprinkle with cumin or harissa and serve hot or at room temperature.

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