Quick Skillet Bread

• 2 tsp. Napa Valley olive oil - Aisle 3
• 1/2 cup Bob's Red Mill garbanzo bean flour - Aisle 2
• 1 pinch unrefined Celtic salt - Bulk Aisle 5
• 2/3 cup water, room temperature

Preheat a 12-inch, nonstick saute pan. Whisk the flour, salt, and water together, batter will be thin. When a drop of water dances on the saute pan, add 1 tsp. of oil and tilt the pan to coat. Pour the batter into the pan all at once, as if making a giant crepe. Tilt the pan to distribute evenly. Cover and cook over medium-high heat 2 minutes. Drizzle remaining tsp. of olive oil over the bread and spread it with the back of a spoon to lightly coat top surface. Cook 5 more minutes, uncovered. When edges of bread appear dry, use pancake turner to turn over. Reduce heat to medium-low. Cook uncovered 5 minutes more. Remove to wire rack. Serve serve warm.

If you don't have a 12-inch saute pan, prepare half a recipe and cook in a 10-inch pan. Keep bread warm while you make another batch.