A song about your favorite animal
A song about your favorite color
A song about your favorite number
A song about your favorite food
A song about or from your favorite era in history
A song about your favorite abstract concept.
And….GO!I’ve made yeasted chickpea flour flatbread before, I realize that, and I’ve already told you all about it. But this version is different. It has an egg in it, and some baking powder. This makes it more like a pancake, and makes it both lighter and richer. It has a nice lacy soft texture. I made it to go with some collards and roasted sweet potatoes, but sadly I burnt them, so we ate it with pasta and red sauce, which Malcolm made for us.
1 t yeast
1 t sugar
1/2 cup warm water
1/3 cup olive oil
1 cup flour
1 cup chickpea flour
1 t baking powder
1 t salt
lots of freshly ground pepper
olive oil for the pan
Combine the yeast, sugar, and 1/2 cup water in a large bowl. Set in a warm place for about 15 minutes, to get foamy.
Stir the egg and olive oil into the yeast mixture. Add the dry ingredients and stir well. Add about 1/2 cup warm water. You want a consistency like thick pancake batter. Beat for about half a minute, then set aside in a warm place for about 1 hour to get bubbly.
Lightly coat a medium-sized baking tray with a short rim with olive oil. You could probably use a large baking tray, and just let the batter spread as much as it needs to (like a pancake) or even use a pie plate or a cake pan. Pour the batter into the oiled tray, and leave it to set while the oven preheats to 425.
Bake for 20 – 25 minutes until the bread is browned and firm to the touch. Let cool slightly, slice and serve.
Preheat the oven to 425