Recipe

Panissa Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 1 year, 6 months ago A gluten free, firm-polenta like bread made with chickpea flour for a delicious herb and garlic treat! Prep:60m Cook:30m Servings:8	Jo_jo_ba
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Fans

bluewatera

chefmeow

chacha

Ingredients

2 cups chickpea flour

7 cups water

½ tsp salt

1 tsp garlic powder

1/2 tsp dried oregano

½ tsp freshly ground pepper

1 tsp olive oil

Directions

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.

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Comments

jo_jo_ba 1 year, 6 months ago said:
Amount Per Serving
Calories: 93.6
Total Fat: 2.1 g
Cholesterol: 0.0 mg
Sodium: 14.4 mg
Total Carbs: 13.2 g
Dietary Fiber: 2.5 g
Protein: 5.1 g

chacha 1 year, 6 months ago said:
Wonderful 5 fork recipe Jo_Jo and thank you so much for including it in the group.