Moroccan · Bread
Chickpea Flour Flatbread (Kalinte-Style)
Inspired by Tangier's beloved kalinte — a savoury baked chickpea-flour batter — this version is a thin, tender chickpea flatbread, nutty and protein-rich with a custardy interior and golden top. Cut into squares and dusted with cumin, it is a warming street-style snack eaten straight from the pan.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 6
- Level
- Easy
Ingredients
- 250 g chickpea (gram) flour
- 700 ml water
- 3 tbsp olive oil, plus extra for the tin
- 1 egg (optional, for a richer set)
- 1 tsp salt
- 1/2 tsp cumin, plus extra to dust
- Black pepper
Method
- 1
Make the batter
Whisk the chickpea flour into the water gradually until completely smooth and lump-free, then whisk in the oil, egg, salt, cumin and pepper.
- 2
Rest
Rest the batter 20 minutes and skim any foam so the bread sets smooth.
- 3
Pour
Pour into a well-oiled shallow tin to about 1.5 cm deep.
- 4
Bake
Bake at 200°C for 30–35 minutes until set, golden and lightly cracked on top.
- 5
Serve
Cool a few minutes, cut into squares and dust with cumin and pepper to serve warm.
Chef's tips
- Whisk the batter thoroughly and rest it — lumps and foam spoil the smooth, custardy set.
- Oil the tin generously so the flatbread lifts out with a golden, crisp base.
Frequently asked questions
What is kalinte?
Kalinte (or karan) is a Tangier speciality of baked chickpea-flour batter sold hot from stalls, brought by Andalusian and Spanish influence.
Is it gluten-free?
Yes — made purely from chickpea flour, it is naturally gluten-free and high in protein.