A Beautiful Morning..... Chickpea Flatbread

The weather is unpredictable. Similar to peoples palates. However, I believe that if we pay a little more attention to the weather, same with the produce we select to cook from it is possible to strike a deal with both balancing flavor and good weather.

This morning I woke up and saw that the sun was trying hard to shine on Halifax. To help encourage I went to work in the kitchen.  I decided to make gluten free, rosemary caramelized onion flat bread. This is an Italian recipe that I picked living in Italy and I love it.! The flat bread resembles the sun so it is sure to encourage good weather, it is simple and can be used/flavoured in many different ways. 

Recipe

1Cup Chickpea Flour (gluten free hurrah)

1Cup Water

2Onions sliced thin

Rosemary

Salt

Olive Oil

Directions: Mix chickpea flour and water in a bowl. Beat together until smooth (2min).Put in fridge and let sit for at least 1 hr. I usually make the batter a day in advance that way I don't have to wait out the hour! While your batter is sitting take onions and slice thin. Put in frying pan on medium heat with 1tbsp olive oil and sprinkle with 1tsp salt. Let cook on medium until the onions start to brown. The onions will caramelize naturally over time so don't rush it. Keep the frying pan on medium and let the onions do there thing. As moisture releases (which the salt helps to do) the onions will let there natural sugars do all the work. Once this is done set aside caramelized onions in a bowl to cool.

When the onions are on the stove and cooking take rosemary off stems and set aside in a small bowl. You should have at least 3 sprigs of rosemary.

After an hour your chickpea batter is ready.  Put a frying pan on the stove and head on medium. When the frying pan is nicely heated add 1tsp oil and then spoon in 1/3 cup batter and then quickly spread around so that it is hitting all edges of the pan. This should resemble a crepe. Sprinkle with a bit of salt, a thin coating of the caramelized onions, and some a little rosemary so that the base is nicely covered. Then spoon another 1/3 of batter on top and repeat salt, rosemary and caramelized onion toppings. The flatbread has two layers of taste. 

The flatbread will cook in a matter of minutes. You will know it is cooked when the bottom is crisp and thetop is set. Feel free to pop these in the oven for 1 min on broil. That way you will get a crisp top and bottom.

You can make this flatbread sweet - instead of onions and rosemary add in some cinnamon apples and sugar.

You can make this flatbread into a pizza - I added red pepper, roasted tomatoes, goat cheese and arugula

You can make this flatbread into a Quesadilla - add refried beans, cheese and salsa 

OR

Just eat it plain and simple. I paired it with some nice grilled veggies and gave it to a friend for a nice light lunch.

Eat drink and enjoy! 

p.s. The sun is shining!!!