4 Serves
77 Mins
Whisk together the chickpea flour, water, and a tablespoon of olive oil in a large bowl until smooth. Let the batter rest at room temperature for at least one hour.
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MexicanVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
135 µg / 400 µgCalcium
27 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
98 mg / 1,250 mgPotassium
264 mg / 4,700 mgSodium
309 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Preheat your oven to its highest setting (typically 230°C or 260°C) with a cast iron skillet inside to get it extremely hot.
Carefully remove the hot skillet, coat it with a thin layer of olive oil, and pour in the batter. Return it to the oven and bake until the edges are crispy and the top is browned.
Remove from the oven, season generously with salt and black pepper, and serve immediately while hot.
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Tunisian