Hungarian Dairy-Free Toast (Bundáskenyér)

Ingredients

• 8 slices Bread Slices
• 1/2 cup Chickpea Flour
• 1/2 cup Water
• 2 tbsp Nutritional Yeast
• 1 tsp Smoked Paprika
• 1/2 tsp Garlic Powder
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 2 tbsp Sunflower Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 1/2 cup chickpea flour, 1/2 cup water, 2 tablespoons nutritional yeast, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk everything together until you have a smooth batter with no lumps.
2. 2Place a large skillet on the stovetop and add the 2 tablespoons of sunflower oil. Heat the oil over medium heat, which is about 175°C. Let the oil get hot enough that a drop of batter sizzles immediately.
3. 3Take one slice of the 8 slices of bread and dip it into the chickpea batter. Make sure to coat both sides of the bread slice evenly.
4. 4Carefully place the batter-coated bread slice into the hot skillet. Cook for 2 to 3 minutes on the first side, until the bottom is golden brown and looks crispy.
5. 5Flip the bread slice over to the other side. Cook for another 2 to 3 minutes, until this side is also golden brown and crispy.
6. 6Remove the cooked bread from the skillet and place it on a plate. Repeat steps 3 through 5 with the remaining 7 slices of bread, adding a little more sunflower oil to the pan if it looks dry.
7. 7Serve the Hungarian Dairy-Free Toast hot.

Substitutions

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