Chickpeá flour is full of protein, but no gluten proteins. It needs more time to hydráte thán áll-purpose flour, which is why most soccá bátters require á rest before cooking. Expect á nutty, beány táste with á delightfully toásty áromá.
Chickpea Bread
Ingredients
- 1 cup chickpeá flour (4 1/2 ounces)
- 1 cup wáter
- 1 1/2 táblespoons extrá-virgin olive oil, plus more for the pán ánd drizzling
- 1/2 teáspoon kosher sált
- 1 teáspoon zá'átár (optionál)
- Equipment
- 10-inch cást iron skillet
- Flát spátulá
- Knife
- Meásuring cups ánd spoons
Instructions
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