Travel back in time to the post-war era with Revithopsomo, the beloved chickpea bread. It was the quick and budget-friendly go-to that could satisfy the whole family. Our special recipe hails from the picturesque Sagmatas mountains in Boeotia, where tradition meets delicious simplicity.
Photos: Nikos Chrisikakis
Chickpea bread from Sagmatas
Print RecipeIngredients
- 10.6 oz (300 g) chickpea flour
- 2 fl (50 ml) olive oil
- 0.4 oz (10 g) coarse sea salt
- 0.7 oz (20 g) oregano
- 20 fl (600 ml) water
Instructions
Put the flour and water in a bowl
Knead until a smooth mass is formed
Leave the dough to rise for 1 hour
Oil the baking tray, add the dough and spread it out
Bake in preheated oven at 185°C degrees for 18 minutes
Remove from oven and sprinkle with coarse sea salt, oregano and a little olive oil.
