TANGIER STREET BREAD

TANGIER STREET BREAD image

Categories Bread

Yield 8-12 servings

Number Of Ingredients 6

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1 large egg
1/4 cup extra-virgin olive oil, plus more for brushing
2 teaspoons fine sea salt
4 1/2 cups lukewarm water
2 2/3 cups stone-ground chickpea flour, sifted
Ground cumin or harissa, for serving

Steps:

In a blender or large food processor, blend the egg with the 1/4 cup of oil until foamy. Add the salt and half of the water and pulse for 3 seconds. Add half of the chickpea flour and process until smooth. Add the remaining flour and just enough water so the mixture is loose but not runny. Press the batter through a fine-mesh strainer set over a bowl and stir in the remaining water. Cover and refrigerate overnight or for up to 2 days. At least 1 1/2 hours before baking, set a pizza stone in the center of the oven and preheat the oven to 500°. Lightly brush a 12-inch cast-iron skillet or deep-dish pizza pan with olive oil. Whisk the batter until blended and pour it into the skillet. Bake the bread for 30 minutes. Brush the top of the bread with olive oil and cover two-thirds of it with a baking sheet. Turn the oven off and bake the bread in the residual heat for about 20 minutes longer, until deep golden brown and nicely glazed. Using a spatula, loosen the edges and bottom of the bread, and slide it onto a work surface. Cut into small rectangles, sprinkle with cumin or harissa and serve hot or at room temperature. Make Ahead The bread batter can be refrigerated for up to 2 days.