This recipe is more or less a straight lift from Paula Wolfert’s huge and wonderful The Food of Morocco. Kalinté is a flat chickpea bread which is known as Socca on the other side of the Mediterranean around Nice or Farinata in Italy.

Whisk the olive oil and egg briefly in a blender. Add the salt and half the water and blend. Add half the flour and blend again. Add the remaining flour and pour in the remaining water while the blender is running. Pour the mixture through a sieve. Stand for at least half a day or for up to two days in the fridge. The batter will seem impossibly thin – do not panic!

Heat the oven to 250C. Oil a 30cm pizza tin. Whisk the mixture and pour into the tin. Bake for 30 minutes.

Brush the surface of the Kalinté with olive oil. Partially cover, return to the oven, turn the oven off, remove after 20 minutes.

Sprinkle with cumin or harissa.

Make a small contribution to help keep this bakers’ resource running: paypal.me/partisanbaker