This recipe appears in:Naomi Duguid's Coconut Sauce Noodles
Toasted chickpea flour is used to thicken the Coconut Sauce Noodles from Naomi Duguid's Burma: Rivers of Flavor, but it can also be used in salads to add a layer of flavor and texture. You can find chickpea flour in the bulk section of large supermarkets or through Bob's Red Mill.
Reprinted with permission from Burma: Rivers of Flavor by Naomi Duguid. Copyright 2012. Published by Artisan. Available wherever books are sold. All rights reserved.
- 2 cups chickpea flour
Place a cast-iron or other heavy skillet over medium-high heat, add the flour, and use a wooden spoon to stir it frequently as it heats and starts to toast. Lower the heat to medium if it starts to brown quickly, and keep stirring to expose all the flour to the heat. After about 6 or 7 minutes, it will start to change color. Lower the heat a little and continue to stir as it gets a little more color, then remove from the heat and continue to stir for another minute as the pan starts to cool. The whole process takes about 10 to 12 minutes.
Transfer to a wide bowl and let cool to room temperature. Store in a clean, dry glass jar, well sealed.