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By
David Frenkiel and Luise VindahlAbstract
This simple Italian pancake bread is made from chickpea (gram) flour, water and oil and, when cooked right, it is crispy on the outside with a warm and soft centre.
We love to serve this as a starter when we have friends over for dinner, and we’ve jazzed up the traditional version by topping it with roasted grapes and creamy ricotta. Keep it rustic and serve it hot straight from the pan, with a glass of wine on the side.