1/2 cup chickpea flour (gram)
1/2 cup luke warm water
1 pinch salt
5 spoons olive oil
Sundried tomatoes (in olive oil only)
1 clove garlic
Place the flour in a container and add the water.
Stir with a wooden spoon and add 2 of the 5 spoons of olive oil and salt.
Once missed well and has the consistency of pancake batter, cover it with a cloth and let it rest for one hour.
After one hour, prepare a baking tray and grease with olive oil (1 spoon).
Preheat oven at 220 degrees.
Add 2 more spoons of olive oil to the batter and place in baking tray. Top with chopped sundries tomatoes and garlic.
Add Rosemary and bake for 20 minutes; check that it is golden but not burned.
Remove and enjoy with a beautiful salad!
Tip: You can choose to add olives , onions or artichokes as extra toppings
V / GF