INGREDIENTS
- 2 cups Bob’s Red Mill Garbanzo Bean Flour
- 1/2 Tbsp Sea Salt
- 2 generous Tbsp olive oil
- about 1 3/4 cups filtered water
- 1 to 2 Tbsp olive oil on the side
- Make plain or with seasoning such as rosemary, thyme, sage, basil, oregano.
DIRECTIONS
- Heat oven to 450 degrees
- Put flour into large mixing bowl
- Add salt, generous 2 Tbsp olive oil, and water
- Whisk until creamy smooth, pourable batter. Let rest for a bit.
- Add 1 to 2 Tbsp olive oil to the bottom of baking pan. I use cast iron.
- Heat the oil in the pan, in the 450 degree oven for about 8 minutes.
- Pull the hot pan out and make sure the oil is covering the bottom of the pan.
- Pour batter into the hot pan with the hot oil.
- Bake for about 20 to 25 minutes.
DISHING ON THIS DISH: This is my ‘know by heart’ recipe. Flour, water, salt, and oil thrown together to create this functional flat bread for sandwiches, snacks, breakfast; even pizza crust when I use a round, cast iron pan. It was my first gluten free, yeast free, bread recipes with minimal ingredients that was a success. Play with the recipe a bit. It is so easy to personalize the bread to thinner, thicker, or crispier by adjusting water volume and amounts of batter poured into your pan. The trick to a crispy crust is a hot, oiled pan before you add the batter.
You can even make crackers with this recipe if you have the patience. For crackers, you’ll need cupcake pans – use mini, regular, or large to change up the size of cracker. Put a little oil into each compartment, warm the oil, then add batter into the hot oil. For the mini crackers, you’ll need to use a syringe for the oil and batter. Bake at slightly cooler temp for a little less time, and the little round crackers will slide right onto paper towels to dry when they are done.
The Recipe Train 