- 1 cup warm water
- 1 cup chickpea flour
- a few cranks of my Pink Himalayan Sea Salt
- a few cranks of black pepper
- 1/5 tsp cumin
- 2 tbsp olive oil
- Dill and paprika for dusting (optional)
Preheat oven to 450. Really easy to make from there: combine all ingredients into a bowl and mix together well. Pour into a 8x8 or 9x9 pan (or pie pan like I did), and dust with dill and paprika. Bake about 15 minutes and let sit a few minutes in the pan before removing and slicing up. Good in the fridge for one day, after that I recommend freezing.