Soft Chickpea Flatbread with Onions and Thyme
|Chickpea flour||1⁄2 Pound (2 Cup)|
|Water||3 Cup (48 tbs)|
|Salt||3 1⁄2 Teaspoon (Plus More For Seasoning The Onions)|
|Extra virgin olive oil||11 Tablespoon|
|Sweet onions||2 Small, thinly sliced|
|Chopped thyme||2 Tablespoon|
|Freshly ground black pepper||To Taste|
Place the chickpea flour in a large bowl and slowly add the water, whisking constantly to prevent clumps.
You'll end up with a fairly liquid batter.
Add the salt, stir, and let the batter rest, covered with plastic wrap, for at least four hours at room temperature.
In a 12-inch skillet, heat 3 tablespoons of the olive oil over medium-high heat.
When the oil is hot, add the onions.
Add a small pinch of salt and cook, stirring frequently, over medium-high heat for about 8 minutes, allowing the onions to brown a little without burning.
Add 1 or 2 tablespoons of water if the onions start sticking to the pan or become too dark.
Turn down the heat to medium and continue cooking the onions for another 15 minutes, stirring frequently and adding a few tablespoons of warm water as the onions begin to dry.
At the end, the onions should be a light brown color and glossy.
Set them aside.
Preheat the oven to 425°F.
With a large slotted spoon, remove any foam that might have formed on the surface of the batter, and stir the batter well.
Pour the remaining olive oil in a 17 x 13-inch rimmed baking sheet (preferably nonstick) and pour in the batter.
Spread it with the back of a wooden spoon to cover the pan and to incorporate the oil.
The batter should form only a thin layer, about 1/4 inch thick.
Top the batter with the onions and thyme, distributing them evenly.
Bake for 35 to 40 minutes or until golden brown.
Let it rest for a few minutes and sprinkle on some pepper.
Use a pizza cutter to slice, and serve warm.