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Calentita (Gibraltarian Chickpea Bread)

Calentita is the quintessential 'Yanito' dish. Every Gibraltarian knows how to cook calentita! Or so they should, as it is a matter of national pride. It is believed this dish is based on the Genoese 'farinata' which is cooked thinner and often with toppings whereas calentita is cooked in a deeper pan and is never topped with anything but black pepper. The name 'calentita' has a most interesting history. When Gibraltarian evacuees returned to Gibraltar after World War II many were forced to live in cramped and often inadequate housing. Not all homes had workable ovens an

Source and licence

"Calentita (Gibraltarian Chickpea Bread)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Calentita_(Gibraltarian_Chickpea_Bread), revision 4658458), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Calentita_(Gibraltarian_Chickpea_Bread)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4658458

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Gibraltar. Associated with Gibraltar by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Mix chickpea flour, water, salt, and pepper in a bowl. Leave to stand, preferably overnight.
  2. Preheat oven to 175°C (350°F). Take a 9x6-inch (15x23 cm) tin or oven dish, and add enough oil to cover the bottom. Heat the pan in the oven.
  3. Spread hot oil up sides of tin with a pastry brush or by tilting. Stir batter, pour immediately into hot tin, and put back in oven for about 1 hour approximately or until set in the middle.
  4. Leave to stand for a while.