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Karantita (Chickpea Flour Pancake)

The Quirky Foodster Team

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2
Servings

Ingredients

  • Chickpea flour (besan) — 250 g (2 cups)
  • Water — 600 ml (2 1/2 cups)
  • Olive oil, plus extra for the pan — 3 tbsp (45 ml)
  • Salt — 1 tsp
  • Ground cumin — 1/2 tsp
  • Harissa and extra ground cumin, to serve

Method

  1. Whisk the chickpea flour, water, olive oil, salt and cumin together in a bowl until completely smooth, with no lumps.
  2. Let the batter rest, covered, at room temperature for at least 1 hour (or up to overnight) to help the flour hydrate fully.
  3. Preheat the oven to 220°C (425°F) and generously oil a round baking pan.
  4. Skim off any foam from the surface of the batter, then pour it into the hot, oiled pan.
  5. Bake for 18–20 minutes until set, golden at the edges, and firm to the touch.
  6. Cut into wedges and serve warm, sprinkled with extra cumin and a smear of harissa.

Introduction: Karantita is a dense, savoury pancake made from chickpea flour, a popular street breakfast in the coastal
city of Bizerte, traditionally baked in round pans and sold in slices seasoned simply with cumin and
harissa.

Cultural Background: Karantita is a dense, savoury pancake made from chickpea flour, a popular street breakfast in the coastal
city of Bizerte, traditionally baked in round pans and sold in slices seasoned simply with cumin and
harissa.

Tips: Resting the batter is essential for the right dense, custardy texture — don't skip this step. A well-oiled, hot pan helps the base develop a slightly crisp edge.

Variations: Top with a fried egg for a heartier breakfast. Add a pinch of chilli powder to the batter for extra warmth. Naturally vegan and vegetarian.

Storage: Store cooled leftovers in an airtight container in the fridge for up to 2 days.

Reheating: Reheat in a 180°C (350°F) oven for 8–10 minutes, or in a dry skillet for a few minutes per side.

FAQs:

Q: What is chickpea flour?

A: A gluten-free flour ground from dried chickpeas, widely available at Middle Eastern, Indian, or health food grocers.

Q: Why let the batter rest?

A: Resting hydrates the flour fully, giving karantita its characteristic dense, smooth texture rather than a grainy one.

Q: Where is karantita most associated with?

A: The coastal city of Bizerte, where it's a popular street breakfast.

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