Chickpea Rice Pan Bread

Every year in summer we escape the heat of Dubai for a month. Any weather is welcome and Germany is always good for a change in climate. All we want is fresh air. The wind at the seaside usually does the trick. I  feel almost dizzy from the fresh and clean oxygen that has  filled my lungs during long walks outside on the beach, in the dunes or forests.
For the third year in a row we spend 2 weeks at the German seaside, before we go and visit the family (which takes another 2 weeks). We love those 2 weeks where it is just us: me,  my husband and the kids. My sister is the only family member allowed during those two weeks. 14 days of peace and calm, with all of us carrying our books wherever we go. And whenever we sit down, we read while the kids do their own thing. Bliss!

The weather was actually quite miserable for a week, we finally had a couple of warm sunny days! Only my kids were braving the 16C cold water of the North Sea. I wouldn't let the water go beyond my ankle level. After a week of rain and warming soups and bean stews,  I am happy to spend more time outdoors (rather than in the kitchen), with plain simple picnic-style meals that go along without big fuss: fresh breads, olives, cheeses, fruits and veggies as they are.
This bread is a quick no-fuss bread that is made in no time. It's made from gluten-free flours. The chickpea flour gives it a lovely earthy flavor. Eat it warm, straight from the pan, with a dip or just some butter or cheese.
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CHICKPEA RICE PAN BREAD

(Print Recipe)

3/4 cup chickpea flour (besan)
1/4 cup brown or red rice flour
1/2 teaspoon salt
1 teaspoon baking powder

1/2 tablespoon lemon juice
1/2 tablespoon olive oil
1/2 to 3/4 cup water

Serves 6
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In a bowl, mix the flours with baking powder and salt. In another bowl, mix lemon juice and olive oil. Add to the flour mixture, then slowly incorporate the water, little by little. The mixture should have the consistency of a very thick batter, rather than a dough.
Transfer the batter to a medium sized non-stickpan, spreading it like a 1 inch thick disc and flatten it as even as possible. Over medium heat, cook the bread for 3-5 minutes or until cooked and lightly browned on the bottom side, Flip over and cook for another couple of minutes. The pan bread should rise a little in the cooking process. Cut in wedges. Serve warm or within 12 hours.

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