Warum das funktioniert
Chickpea flour hydrates into a Teigmasse that sets in a hot pan. Ruhen the Teigmasse removes rohen Mehl harshness, and the pan gives you the crisp edges that make the whole thing worth doing.
Zutaten
- 120g Kichererbsenmehl
- 180g water
- 1/2 tsp salt
- 1 tbsp Olivenöl
- schwarzer Pfeffer
- Optional: rosemary
- Optional: Knoblauch powder
Zubereitung
- Whisk Kichererbsenmehl, water, salt and Olivenöl.
- Rest the Teigmasse for 30 minutes.
- Heat an oven-safe pan with a little oil.
- Pour in the Teigmasse and cook for 2–3 minutes.
- Transfer to a 230°C oven and bake until set.
- Gib toppings and bake again bis knusprig at the edges.