It’s a chickpea pancake. I didn’t get to try it, but it looks pretty nice. Chickpeas are nice, I imagine Chickpea flour tastes like chickpeas? Broaden your horizons, live a little, let me know how that works out for you.
1 cup (4.5 oz) chickpea flour
1 cup water
1.5 tbsp olive oil (plus some for frying with)
0.5 tsp salt
1 tsp zatar (optional)
Whisk the flour, water, olive oil and salt together, then let it rest for 30min to give the flour time to absorb the water (that’s interesting. I think it’s interesting anyway, and it’s my Friday afternoon).
Preheat the oven to 450F and then 5 mins before your batter is finished resting, put a cast iron skillet in there to heat it up.
OMG I’ve realised that this recipe now gets all technical, and keeps referencing something called ‘broiling’. No, me neither, so I googled and found this:
The biggest difference between a grill and an oven broiler is that your oven has a thermostat to control temperature. While this might seem like it would simplify the process the problem is that your oven can turn off when it gets to a certain temperature — about 500 to 550 degrees F (260 to 288 degrees C). This will leave foods to cook in their own steam. You want that constant direct heat. To keep your broiler hot, prop open the oven door an inch or two. This allows heat to escape and will keep the oven from reaching its highest temperature where the thermostat may turn off the heating element.