Jessica Turner Chickpea flour is a great gluten-free alternative when it comes to these delicious flatbreads.
Make up a batch to take with you if travelling, as they don’t take up much room. I love to eat mine with a little lemon zest and juice, and a drizzle of extra virgin olive oil.
They can be spread with or dipped into houmous, pesto or tapenade. The rosemary and olives remind me of sunny summer days – the perfect flavour combination.
Ingredients
140g chickpea flour
250ml water
2 tablespoons garlic-infused olive oil
1 sprig of fresh rosemary leaves, picked
sea salt and freshly ground black pepper
25g pitted green olives, finely sliced
olive oil
Method
- Tip the chickpea flour into a bowl and gradually add the water, whisking all the time, until you have a smooth batter. (Alternatively, whizz the flour and water together in a blender or food processor.) Cover and let the batter sit at room temperature for an hour or two, if you have time.
- Preheat the oven to 190°C/170°C fan/gas 5 and grease a 20cm ovenproof frying pan or pizza pan with a little olive oil. (If you don’t have an ovenproof frying pan, use a 20cm solid-bottomed round cake tin.)
- When you are ready to cook, stir the garlic- infused oil and rosemary leaves into the batter and season well. Pour the batter into the greased pan.
- Sprinkle the olives on top and bake for 20 to 25 minutes, until the flatbread has set and the sides have started to crisp.
- Carefully remove from the pan and leave to cool, before cutting into triangles.
Makes 6 Triangles
Extracted from Cook. Nourish. Glow. by Amelia Freer, Michael Joseph, RRP$45.00
*Photography by Susan Bell 2016
