Chickpea Flatbread | Socca | Gluten free and Vegan French Flatbread
A very simple batter based Chickpea flatbread, also known as Socca which is Gluten free and Vegan
Course: Baking, Breakfast, Flatbread, Main Course, Street Food
Keyword: Baking, flatbread, gluten free, Vegan
Chickpea flour - 3/4 cup
Water - 3/4 cup
Salt - to taste
Olive oil - 2 TBSP plus 1 tsp
Onion - 1finely chopped
Garlic - 2 podsminced
Red pepper flakes - 1 tspadjust based on your spice preference
Black pepper salt - 1/2 tsp
Dried rosemary - 1/4 tsp
Cilantro - 3 TBSPfinely chopped
In a medium bowl, combine the flour with salt, red pepper flakes, black pepper and dried rosemary.
Add the water and olive oil and whisk well to combine. Cover the batter with a plastic wrap and let it rest for at least 30 minutes. You could let it sit for longer as well. Mine was sitting for couple of hours.
In the meantime, heat about a teaspoon oil in a the cast iron skillet that we will be using to bake the Socca. Add the chopped onions and let it cook in low to medium heat until translucent (about 5 to 7 minutes).
Add the minced garlic and let it cook for a minute more. Turn off the flame and let the mixture cool down.
After the batter has rested, preheat the oven to 450 F. Also heat the cast iron skillet before we pour the batter on it.
Add the cooled down onion mixture along with cilantro to the batter and mix to combine.
Grease the hot cast iron skillet liberally with olive oil and pour the batter. Tilt the pan slightly to spread.
Bake it for about 10 minutes or until the sides are slightly crisp and the top is slightly browned.
Remove from the oven and let it cool on a rack briefly.