Italian Chickpea, Sun-Dried Tomato, Pesto and Olive Flatbread
Prep time:
Cook time:
Total time:
Serves: 8-10 (The bake time is only 15-25 minutes, 12 hours is how long the mixture needs to rest. The initial prep time is 2 minutes, then when you add ingredients to the chickpea flour/water mixture before baking, it will take another few minutes.)
This Italian chickpea, sun-dried tomato, pesto and olive flatbread is a great substitute for bread; it’s also gluten-free, and vegan friendly.
Ingredients
12 oz (330g) chickpea flour (also called gram flour)
4 cups (950 ml) water at room temperature
⅓ cup (80ml) extra virgin olive oil
½ cup (100g) taggiasche olives, pitted
½ cup (80g) chopped sun-dried tomatoes
2 teaspoons pesto (or vegan pesto)
Salt and fresh ground pepper, to taste
Instructions
Add chickpea flour and water to a large bowl and whisk until the mixture is homogeneous. Cover with a lid or plastic wrap and let stand at room temperature for 12 hours.
When you are ready to cook the flatbread, preheat the oven to 425°F (220°C). Remove any foam from the top of the surface with a spoon and discard.
Add half of the extra virgin olive oil, taggiasche olives, sun-dried tomatoes, pesto, salt and pepper; stir.
Pour the other half of the extra virgin olive oil into a round metal 15-inch (38 cm) diameter or rectangular 10 x 18 inch (25 x 45cm) baking pan with raised lips. Distribute the oil on the bottom and sides. If you don’t have a pan this large, simple use two pans. The important thing is that when poured into the pan, the liquid is only about ⅛ to ¼ of an inch high.
Add the batter to the baking dish and bake for roughly 15-25 minutes or until the surface is golden brown.