A wheat intolerant guest coincided with a middle eastern meal yesterday which could only mean Kalinté, Moroccan flatbread made with chickpea flour from Paula Wolfert’s book of Moroccan Food.
You make a batter of an egg, a couple, of tablespoons of olive oil, a litre of lukewarm water, 350g of gram flour and a couple of teaspoons of salt. Allow to stand for several hours.
Heat the oven to 250C, pour the batter (which is so wet I thought the recipe was wrong the first time I tried it) into an oiled 30-35cm diameter deep pizza pan, bake for 30 mins, brush with more olive oil, return to the oven part covered, turn off the oven and leave for another 20 minutes. Sprinkle with cumin or brush with harissa.