Tangier Street Bread (Kalinte)

Page 113

Cuisine: Moroccan/Algerian/Tunisian | Course Type: Breads

(1 review)

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Recipe Review

I specially ordered the chickpea flour for this recipe. The batter was so incredibly watery that I did not see the need to add any of the 2nd half of the water. My flour was also so fine and the batter so smooth I also skipped the straining step. I used a 9 X 13” pan instead of the 14” deep dish pizza pan. I was surprised after the 30 minutes of baking that this very thin batter had thickened and now looked like the dried muddy plain of the Mississippi River. The oil I brushed on was rapidly sucked into the batter and so after the second baking step while the oven was turned off I did not obtain a glazed-looking surface. We chose the ground cumin topping. This was very hard to get out of the pan as I saw the oil I had used to coat the pan rise through the batter before I even got it into the oven the first time. This was very thin and tasted OK and I could see it would be great as part of a Vegan meal to add protein and be filling. It was interesting to try once, but I much prefer breads made with yeast. No one was interested in seconds and I do not see the need to try this again.

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