RECIPE: Pan bread

This snack is somewhere between fried polenta and a pita; it's best served with a dip or tapas spreads

30 July 2017 - 00:00 By Daniel Jardim
Pan Bread.
Pan Bread.
Image: Supplied

Makes: 24 squares

Difficulty: Easy


625ml (2½ cups) chickpea (gram) flour

625ml (2½ cups) water

Salt and freshly ground black pepper

60ml (4 tbsp) olive oil

15ml-30ml (1-2 tbsp) fresh rosemary, chopped

1 red onion, quartered and thinly sliced

12 olives, pitted and chopped


1) Place chickpea flour in a large bowl. Gradually add water and whisk until smooth. Season well with salt and black pepper.

2) Allow to stand for at least 6 hours, overnight is best.

3) Pre-heat oven to 200°C and grease a roasting pan.

4) Add olive oil, rosemary and onion to the chickpea flour mix and stir to combine. Pour into the roasting pan (don't worry that it is runny) and sprinkle with olives.

5) Carefully place in oven and bake for 30 minutes until golden and beginning to draw back from the edges.

6) Remove from heat, allow to cool slightly and cut into wedges. Serve with extra black pepper and flake salt.

Cook's tip: Optional toppings include grated cheese, garlic, sesame seeds, pumpkin seeds, cherry tomatoes, peppers and chilli.