Serves:
6
Prep
Time: 10 minutes
Standing
Time: 2-3 hours
Cooking Time: 40-50 minutes
Ingredients
·
250g
(2 cups) chickpea flour
·
1
litre (4 cups) water
·
2
tbsp olive oil (plus extra for greasing)
·
1
tsp salt
·
½
tsp ground black pepper
Optional toppings:
·
Pinch
of cumin or paprika
·
Thinly
sliced onion
Instructions
Make
the dough:
In a large bowl, whisk the
chickpea flour with the water until smooth and lump-free. Add the olive oil,
salt and pepper, stirring well to combine. Let the dough rest at room
temperature for 2-3 hours to allow the flour to fully hydrate. Stir occasionally.
Preheat
the oven:
Preheat the oven to 400°F
(200°C). Place a well-greased large baking dish (preferably non-stick) in the
oven to warm while it preheats.
Bake
the Calentita:
Carefully pour the rested
batter into the hot baking dish. Bake for 40 to 50 minutes, or until the
Calentita is golden on top and set with a slightly soft interior. If you use
toppings such as onions or spices, add them to the batter before baking.
Cool
and serve:
Allow the Calentita to cool slightly before cutting into squares or wedges. Serve warm or at room temperature, either as a snack or light meal.
Tips:
Calentita is traditionally enjoyed on its own, but feel free to add a modern twist with spices or dressings. It pairs well with salads or olives for a Mediterranean twist. This simple yet satisfying dish is a staple of Gibraltar's culinary heritage - perfect for any occasion!
