Genovese Chickpea Flat Bread copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati Recipe
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Ingredients
- ½ cup chickpea flour;
- 1 teaspoon salt;
- 2 tablespoons olive oil
- ¾ cup water
Directions
- Sift the chickpea flour, add salt, oil and water. Stir carefully and let it rest for a couple of hours at least (This mixture is rather liquid, due to the amount of water; never mind: it must be so). Grease the testo with olive oil. Stir the mixture again and pour it into the testo. Bake in the oven, whose door will be left ajar, at 430° F (220 C) for about half an hour. Serve hot with a sprinkle of freshly ground black pepper.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 256g | |
| Calories 417 | |
| Calories from Fat 264 | 63% |
| Total Fat 30.08g | 38% |
| Saturated Fat 4.05g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2363mg | 98% |
| Potassium 390mg | 11% |
| Total Carbs 26.6g | 7% |
| Dietary Fiber 5.0g | 17% |
| Sugars 4.99g | 3% |
| Protein 10.3g | 16% |
