YIELD: 2 flatbreads
1 cup gluten-free chickpea flour
1 cup warm water
2 Tbsps. extra-virgin olive oil, plus more for frying
1 Tbsp. minced rosemary
½ tsp. salt
¼ tsp. cracked black pepper
1. Whisk together chickpea flour, water, olive oil, rosemary, salt and pepper in medium bowl. The batter should resemble pancake batter. Rest for one hour. When ready to bake, set an oven rack 6 inches below broiler and turn on broiler.
2. Warm a 10-inch cast-iron pan under broiler for 2-3 minutes to heat pan. Carefully remove pan from oven using oven mitts and add about 1½ teaspoons olive oil to pan. Swirl to coat. Pour half of batter into pan and swirl to coat.
3. Broil for about 5 minutes, or until flatbread begins to brown.
4. Carefully remove flatbread from pan with spatula and cut into wedges if desired. Use as wrap or with dips. Repeat with remaining batter. Can be refrigerated for up to 5 days.
Recipe: Pereg Gourmet Foods