Sort ingredients
sylvar
QR Code
Listen
Pdf
Place the chickpea flour in a bowl and gradually add roughly one-third of the water, whisking continuously to avoid lumps.
Add the olive oil, cumin, black pepper, and salt, then continue incorporating the remaining water little by little until the batter is smooth and fully hydrated.
Let the batter rest for at least 30 minutes to 1 hour, or for best results, overnight, until it thickens slightly.
Preheat the oven to 220°C / 430°F (fan/convection preferred) and lightly oil a baking dish.
Give the batter a gentle stir and pour into the dish so it forms a layer about 2–3 cm (¾–1 ¼ inches) thick.
Bake for 25–30 minutes, until the top is well browned and the center is set but still slightly trembling.
Serve hot or warm; as the karantika firms up, it loses its softness once cold.