Porcini Mushroom Risotto
45 min4
Time25 min + 1h rest
Servings3 people
DifficultyEasy
CategoryStarters
A beautifully simple flatbread made entirely from chickpea flour — nutty, golden and naturally gluten-free. The dough comes together in minutes, rests in the fridge to develop flavor, then bakes into thin, crisp rounds with a delicate crackle and a warm, earthy taste. Serve them alongside a spread, tear them into a soup, or enjoy them on their own with a drizzle of good olive oil.
Ingredients
- 160g chickpea flour (sifted)
- 60g water
- 40g extra virgin olive oil (or neutral vegetable oil)
- 10g rice flour
- 3g fine salt
- Extra olive oil for brushing
Directions
- 1
Sift the chickpea flour into a bowl. Add the rice flour, salt, water and olive oil.
- 2
Knead by hand, with a stand mixer or hand mixer until a smooth, cohesive dough forms.
- 3
Wrap the dough tightly in cling film or place in an airtight container. Refrigerate for one hour.
- 4
Preheat the oven to 200°C (400°F) with fan/convection. Line a baking sheet with parchment paper.
- 5
Divide the dough into 40g balls. Flatten each one to about half a centimeter thick.
- 6
Brush the tops with olive oil and bake for 5-10 minutes until golden and crisp around the edges.
Gluten-FreeQuickLight