👨‍🍳 Instruktioner

1. 1

   In a large bowl, whisk together the chickpea flour, cumin, paprika, cayenne pepper, salt, and black pepper.

   💡 Proffstips: Ensure spices are well distributed for even flavor.
2. 2

   Gradually whisk in the water until a smooth, lump-free batter forms. It should have the consistency of thin pancake batter.

3. 3

   Whisk in the eggs and 3 tablespoons of olive oil until fully incorporated.

4. 4

   Let the batter rest for at least 15 minutes to allow the chickpea flour to hydrate.

5. 5

   Preheat your oven to 200°C (400°F). Lightly grease a large oven-safe skillet or baking dish (approximately 25-30 cm in diameter) with olive oil.

   💡 Proffstips: A well-oiled dish prevents sticking and promotes a crispy bottom.
6. 6

   Pour the batter into the prepared skillet or baking dish.

   💡 Proffstips: Ensure the batter is evenly spread.
7. 7

   Bake for 25-30 minutes, or until the kalint is puffed up, golden brown, and firm to the touch.

   💡 Proffstips: The center should be cooked through and not jiggly.
8. 8

   Let it cool slightly before cutting into squares or wedges and serving hot.

   💡 Proffstips: Serve immediately for the best texture.