This is a traditional Southern France street food. It’s a delicious gluten-free bread alternative, almost more a pancake, and pairs well with soup or stew.
Yield: 4 servings
1 cup chickpea flour
1 tsp salt
1 tsp black pepper, ground
4-6 tbsp olive oil
1/2 large red onion, peeled and sliced thinly
1 tbsp fresh rosemary
Preheat oven to 450F. Put a well-seasoned or non-stick or cast-iron skillet in oven. Sift chickpea flour into a bowl. Add salt and pepper, then slowly add 1 cup lukewarm water, whisking to
eliminate lumps. Stir in 2 tbsp olive oil. Cover and let sit while oven heats, or as long as 12 hours. Batter should be about the consistency of heavy cream. Stir in the onion and rosemary.
Pour 2 tbsp oil into the heated pan and swirl to coat evenly. Pour in batter and bake for 12-15 minutes or until pancake is firm and edges set. Heat broiler, and brush top of pancake with 1-2 tbsp oil if it looks dry. Set pan a few inches away from broiler for a few minutes, until slightly browned. Cut into wedges and serve hot.
Recipe by Nicole Fetterly, RD