Turns out I made a mistake: it's made from Chickpea flour, not Kamut flour. Here's the directions I was given. Keep in mind my roomates are anti-recipe, but they told me the rough measurements. They emphasize it's all about consistancy, not exact measurements. It's easy to make but this is detailed instructions.
It's made from about two cups of Chickpea flour, a pinch of baking powder, and a teaspoon of salt. Then add water until the batter is smooth like a crepe batter, and it runs from the spoon "like a ribbon". The key, they say, is leaving the batter for half an hour in the fridge. Then oil the pan and heat the oil-in-the-pan for a few minutes in the oven. Pour the batter into the pan and cook for 20-35 mins. You know it's done when the top cracks, the sides get brown and shrink a bit. Often one side will cook more (because ovens heat unevenly) and this is fine: one side will be crunchier!
My email is not working proprely recently and I don't have your new email address in mind. That's why I'm squatting the comment spot of your blog and I am very sorry for that. I got your letter last week and it was sooo great and so exciting! I want to write you back but you didn't leave me your new address! Also, I wanted to talk to you (or email you) about a big project. You can email-me back at dominique.bout at gmail.com That's my new address for the moment.
Have a nice sunny meal with real nice sunny wheater!
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Now, please tell me more about wheat fulling allergies, please? :)
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Turns out I made a mistake: it's made from Chickpea flour, not Kamut flour. Here's the directions I was given. Keep in mind my roomates are anti-recipe, but they told me the rough measurements. They emphasize it's all about consistancy, not exact measurements. It's easy to make but this is detailed instructions.
It's made from about two cups of Chickpea flour, a pinch of baking powder, and a teaspoon of salt. Then add water until the batter is smooth like a crepe batter, and it runs from the spoon "like a ribbon". The key, they say, is leaving the batter for half an hour in the fridge. Then oil the pan and heat the oil-in-the-pan for a few minutes in the oven. Pour the batter into the pan and cook for 20-35 mins. You know it's done when the top cracks, the sides get brown and shrink a bit. Often one side will cook more (because ovens heat unevenly) and this is fine: one side will be crunchier!
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Have a beautiful day.
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My email is not working proprely recently and I don't have your new email address in mind. That's why I'm squatting the comment spot of your blog and I am very sorry for that.
I got your letter last week and it was sooo great and so exciting! I want to write you back but you didn't leave me your new address! Also, I wanted to talk to you (or email you) about a big project.
You can email-me back at dominique.bout at gmail.com That's my new address for the moment.
Have a nice sunny meal with real nice sunny wheater!
Reply
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