Baked Chickpea and Egg Flatbread with Cumin

What you need

• 160 g (1 1/3 cups) chickpea flour
• 800 ml (3 1/3 cups) water, cold
• 2 large eggs
• 60 ml (1/4 cup) olive oil, plus 2 tbsp for the dish
• 1 tsp salt
• 1 tsp ground cumin, plus more for serving
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Heat the oven to 190 °C (375 °F).

2. 2

   Whisk the water, large eggs, salt and 60 ml of the olive oil together in a large bowl.

3. 3

   Sift in the chickpea flour a little at a time, whisking constantly so no lumps form.

4. 4

   Stir in 1 tsp of the cumin and a few turns of black pepper. Let the batter rest for 15 min.

5. 5

   Pour the remaining 2 tbsp olive oil into a 23 x 33 cm (9 x 13 in) baking dish and tilt to coat the bottom and sides.

6. 6

   Stir the batter once more and pour it into the dish.

7. 7

   Bake until the top is golden and set and the middle no longer wobbles, about 40 min.

8. 8

   Let it cool for 10 min, then sprinkle with a little more cumin.

9. 9

   Cut into squares and serve hot.

Imported from agrodolce.it. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.