Weird Moroccan Bread

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.

003 smallPictured with seriously weird baker in latest Bread Bakers Guild of America cap

Categories: Uncategorized

4 thoughts on “Weird Moroccan Bread

    1. Yes, you’re right Stig, I do look rather fetching in my new blue hat. Lovely of you to draw my attention to it.

      It had that sort of socca taste of chickpea flour that’s been blasted in a hot oven. A blandish flavour that calls out for stronger flavours to accompany it – like cumin or harissa in fact.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.