Ingredients
- 250 g chickpea flour
- 1 teaspoon(s) of salt
- 70 cl of cold water
- 1 sprig of rosemary
- 3 tablespoon(s) of olive oil
-
freshly ground pepper
Preparation
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In a salad bowl, mix the flour, salt and cold water thoroughly. Pass through a sieve and remove the white foam that forms. Add the rosemary. Let sit for a few minutes.
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Preheat the oven to 200°C. Oil a large round baking tray or large tart pan with olive oil. Remove the rosemary. Pour the mixture onto the baking sheet or into the mold.
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Bake for 10 minutes, then place under the grill for 3 minutes. Serve the cade hot, garnished with freshly ground pepper and cut into pieces, to make it easier to eat.
