Pan Note: I know many will ask, so I’ll just say it now; yes, you can use any oven-safe 10-inch pan to make this, but I have a tough time believing it will come out as wonderfully textured as it would if you use a cast-iron skillet. Putting the batter into a smoking hot pan seems to be one of... Show More >>
Pan Note: I know many will ask, so I’ll just say it now; yes, you can use any oven-safe 10-inch pan to make this, but I have a tough time believing it will come out as wonderfully textured as it would if you use a cast-iron skillet. Putting the batter into a smoking hot pan seems to be one of the big keys here.
Ingredients for 6 portions (one 10-inch cast iron pan):
2 cups lukewarm water
1 1/2 cups garbanzo bean flour (aka chickpea flour)
1 1/2 tsp kosher salt (about 1 tsp fine table salt)
1/2 tsp finely minced rosemary leaves, optional
5 tbsp olive oil, divided (use 3 tablespoons for the batter, and 2 tablespoons for the pan)
freshly ground black pepper to taste Show Less >>
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