Lima Bean Flat Crisp Bread
Habas Planas Pan Crujiente
makes 4 – 8 inch crisp breads – depending on the pan
1 cup Zócalo Lima Bean flour
1 tsp Matiz Sea Salt – smoked, flor de sal, herbed
1 tsp Aji Limo, dried
1/4 tsp smoked pimenton – Rey de la Vera
1/4 tsp garlic powder
fresh ground black pepper
1 Tbs Spanish Olive oil for the mix and additional for the pan
1 cup water, fresh cold, may need more to thin out
Heat the oven to 400 degrees.
When the oven reaches 400 degrees, coat the pan with olive oil and put it in the oven to heat, approximately 3-5 minutes.
Mix all of the dry ingredients – lima bean flour, sea salt, seasonings in a bowl with a whisk.
Add the 1 Tbs of olive oil and water and mix well. The batter should be thin, you may need to add a little more water to thin it out. *Please note that if the batter sits too long it may get thick, just add a little more water to thin it out.
Carefully remove the pan from the oven and slowly add the batter to the pan in a thin layer, 1/4 inch deep. The oil may move to the sides of the batter after you pour it into the pan, no worries it will be absorbed during cooking. Quickly, place the pan with the batter back into the oven and cook for 10 – 16 minutes or until golden brown.
Remove the pan from the oven and use a spatula or tongs to slide the crispflat bread out of the pan. I just turned the pan over on to my wooden block and it came out very easily! Add a little more olive oil to coat the bottom of the pan, add more batter and cook. Continue to repeat the process until all of the batter is cooked.
Serve with any Aji paste, sliced cheese, sliced meats such as jamon or chorizo, extra dipping olive oil and a glass of your favorite wine!