3 tbsp olive oil
1 cup chickpea flour (besan)
½ cup cold water
salt & pepper
fresh rosemary, chopped finely
¼ cup extra virgin olive oil
2 onions, sliced finely
Drizzle pomegranate molasses
1 tbsp olive oil
1/2 – 1 cup Goats curd or quark
Add the flour and egg to a large mixing bowl and whisk together before gradually adding the water. Once completely smooth (it should have the consistency of pancake batter), add rosemary and season to taste.
In a hot pan, add a little olive oil, and pour ladlefuls of batter into pan. Cook on each side for 3-4 minutes or until lightly browned. Remove from pan. Repeat with the rest of the batter mixture.
To make the caramelised onion, heat 2 tablespoons of olive oil a frying pan over medium heat, add onions and sauté for 20-30 minutes, drizzle with pomegranate molasses during last 5 minutes, and once sticky, take off the heat.
Spread goats curd on the flatbread and repeat, layering the flatbreads and goats curd, and top with the caramelised onion.