1 1/2 cups bread white gold flour
1 cup water or more
1 tablespoon fresh rosemary
3 tablespoons chopped sun-dried tomatoes packed in oil
¼ teaspoon salt
¼ cup extra virgin olive
- Line a 10-inch round baking dish with parchment paper, or lightly grease a 10-inch oven proof skillet.
- In a medium bowl, whisk together the flour, water, rosemary, sun-dried tomatoes, salt and 2 tablespoons of the olive oil.
- Preheat the oven to 375°F. Pour the chickpea batter into the baking dish and bake for 15 to 20 minutes, until golden brown. Cut into triangles and serve warm.