Panissa
From jo_jo_ba 15 years ago
- 30 minutes to make
- Serves 8
A gluten free, firm-polenta like bread made with chickpea flour for a delicious herb and garlic treat!
Ingredients
- 2 cups chickpea flour shopping list
- 7 cups water shopping list
- ½ tsp salt shopping list
- 1 tsp garlic powder shopping list
- 1/2 tsp dried oregano shopping list
- ½ tsp freshly ground pepper shopping list
- 1 tsp olive oil shopping list
How to make it
- Bring the water to a boil, then stir in the chickpea flour, salt, garlic powder, oregano and pepper.
- You should have a thin, smooth batter.
- Pour into a pan at least 14" in diameter, bring over medium high heat to return to a bubble.
- Reduce heat to low and cook for 30-40 minutes, stirring briskly with a whisk in the first 5 minutes to make it smooth.
- When it is done cooking, it should be a thick cake that will not stick to your hands.
- Allow to cool, then cut the panissa into squares or triangles.
- Heat the olive oil to a medium high heat in a skillet.
- Add in the dough pieces and fry until slightly crispy.
- Serve with a tomato sauce or pepper jelly.
The Rating
Reviewed by 4 people-
Wonderful 5 fork recipe Jo_Jo and thank you so much for including it in the group.
chacha
in New York loved it
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Sounds great and only 13.2 carbs!
bluewaterandsand
in GAFFNEY loved it
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Great post jo. You have my 5.
chefmeow
in Garland loved it
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