Chickpea Flour Tortilla

from The Camping Cookbook: 

Ingredients

• 3/4 cup chickpea flour

• rosemary or other herbs of your choosing, to taste, optional

• 3/4 cup water

• 2 tablespoons soffritto (finely diced onions, carrots and celery)

• 4 big champignon mushrooms

• 2 tablespoons extra virgin olive oil

• salt and ground pepper, to taste

Tools:

• 1 stove
• 2 pans
• Knife and chopping board
• 1 long handle spoon

Method

1. In a bowl mix together the chickpea flour and salt (if you have herbs, add them now). Slowly add a bit of the water, whisking all the time, until you get a smooth paste (NO lumps!).
2. Slowly add the rest of the water and keep whisking till you get a watery batter. Rest for at least 10 min to fully hydrate the chickpea flour.
3. While the batter is resting, finely chop the mushrooms. Then fry the soffritto in a skillet, in the olive oil, then add the mushrooms.
4. Cook the mushrooms for a couple of minutes, then add the batter and cover the skillet with a lid. Cook on a low flame, taking a peek every now and then, until the liquid is almost dry. Then flip the tortilla and continue cooking it until the pancake is cooked on both sides.
5. Turn onto a plate, season well, and serve while hot.