Gluten Free Chickpea Flatbread

accidentally gluten-free.

Socca: Crispy Chickpea Flatbread

Socca, fresh from the oven, dusted with sea salt, black pepper and cumin, with a side of fresh arugula.

If you've read my blog at all, you know I don't really shy away from the gluten. This is one of only a few gluten free recipes in my arsenal, but it is always in heavy rotation. Socca is a fantastically flavorful flatbread that cooks up in a snap and is almost additively simple to make. Because the ratio of flour to water is 1 : 1 it can be easily doubled or halved and, as a bonus, is also super easy to remember. Chickpea flour is naturally gluten free and a must have for any vegetarian/ vegan/ pantry. Add a little olive oil, some salt and pepper and a dash of cumin and you've got the makings for a delicious and incredibly inexpensive, crispy, bread-y treat. The flatbreads can be sliced up into little squares for snacking, or kept whole and eaten as a kind of chickpea crepe, filled with greens or vegetables. 

Socca batter, ready for the oven.

Socca Recipe

(makes about 6-8 flatbreads)

You will need an 8" oven safe skillet for this recipe.

2c chickpea flour

2c water

2 1/2tbsp olive oil

1tsp ground cumin

1/2tsp salt

Salt, pepper and ground cumin

for the finished socca.

Prepare your chickpea batter:

Combine water, flour, 1 1/2tbsp of the olive oil, salt and ground cumin in a medium bowl.

Whisk to combine, cover and set aside for at least 1 hour.

Place about half of the remaining olive oil in your skillet.

Position a rack in the top third of your oven and 

preheat broiler.

Socca with beautifully crisped edges, fresh from the broiler.

Once the oven and pan are heated, CAREFULLY with a potholder or towel

remove pan from the oven, give your socca batter a quick stir,

and add about 1/4cup to the hot oiled pan, swirling until pan is well coated. 

Place back in the oven. 

Cook until socca begins to brown around the edges and bubble,

approximately 5 minutes but times will vary.

Use a spatula to slide cooked socca from pan onto a cutting board.

Sprinkle with salt, pepper and cumin.

Repeat cooking process with remaining socca batter,

adding a bit more olive oil between each batch.

Serve warm. 

Oh yeah.