But I must admit there are times when you want to mop up your poached egg yolk, dunk something into home-made soup or just to spread some salty English butter on bread. At the top of my master list of Recipes I Want To Cook sits Maggie Beers Chick pea flat bread. Before Christmas I finally got round to making it. And have made it half a dozen times since including on Christmas Day as part of the wheat, gluten, egg, dairy and nut free lunch and it was gobbled up before my eyes.
As with pressure cooking and some gluten free recipes, you do have to think ahead a little and mix the gram flour with water and leave it to ferment overnight. But the benefit of this preparation is the end result. Soft, delicious, and spiked with aromatic rosemary leaves balancing the strong flavour of the gram flour, its the quickest and tastiest bread I have made. Have a go...as its also dairy, wheat, yeast and egg free, and extremely straight forward.
In the meantime, I will venture out into the snow in search of this Genius bread... Do you think its worth it, do you make your own or use mixes?
250g gram flours (chick pea flour)
Sprig of rosemary (optional)
1/4 cup of olive oil
1 tsp salt
In a large bowl, mix the chick pea flour with about 500ml of water (you may not need all of it to get it to a double cream consistency). Add half the rosemary and leave overnight.
Next day preheat the oven to 230degrees c. Remove any scum from the surface of the mixture and fish out the rosemary sprigs, then add the salt, olive oil and chopped remaining rosemary if using and stir to form a batter.
Pour the batter onto a baking tray lined with baking paper or a pizza stone and bake for up to 10mins. It should brown a little on the top and be fully cooked.
I have a wonky oven so mine often ends up uneven, but the thin bits are as good as the thicker bits. Also, I have found that the batter sticks rather a lot, so I cook mine on a silacone baking sheet which works really well.