Chickpea Flatbreads

By MaryEllen

To vary the flavor, try adding diced onion, garlic or different spices and herbs to the batter. If you use cake pans instead of a cast-iron skillet, make sure they can withstand the intense heat of a broiler.

I tried the stovetop method with the induction plate and it was a dismal failure. Stick to the oven method in the future.

Chickpea flour is available at Mediterranean markets, on the baking aisle at Whole Foods Markets and on the natural foods aisle at Giant stores.

Ingredients

• 1 cup chickpea flour
• 1 cup cool water
• 3 1/2 Tbs olive oil
• 3/4 tsp kosher salt
• 2 tsp chopped fresh rosemary (optional)
• Freshly ground black pepper
• Using a bit of garlic and onion powder as well as some Jane's Crazy Salt, really kicks it up a notch.

Details

Servings 12
Adapted from sparkpeople.com

Preparation

Step 1

1. Combine the chickpea flour, water, 1 1/2 tablespoons of the oil, the salt and the rosemary, if using, stirring until smooth. Cover and let the mixture rest for at least 2 hours, or refrigerate it overnight.

2. When the batter is ready, position an oven rack 4 to 6 inches from the broiler element. Place a medium cast-iron skillet or two 8-inch round cake pans on the rack; preheat the oven to 500 degrees.

3. Remove the hot skillet or pans from the oven. Pour in the remaining 2 tablespoons of oil and swirl to coat (or do the same using 1 tablespoon for each cake pan).

4. Return the skillet or pans to the oven for a few minutes to heat up, then pull them out just long enough to pour in the batter, spreading it in the skillet or dividing it between the pans and spreading it in an even layer. Bake for 5 minutes; the flatbread will look set and will pull away from the pan's edges a bit.

5. Turn on the broiler (leaving the flatbread in the oven); once it's going, broil the flatbread for 3 or 4 minutes, until slightly charred. For even browning, you may want to turn the skillet or pans.

6. Immediately sprinkle with the pepper to taste. Carefully dislodge, letting the flatbread slide onto a cutting board. Cut into wedges and serve right away.

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• To Bake on the Stove Top: Film a pan with oil and set over medium-high heat. Pour in the socca batter. After about 3 minutes when the edges are firm, gently lift the pancake and flip it. Cook on the other side for another 2 to 3 minutes, until both surfaces are dry and beginning to brown.

Servings: 12
Yield: Makes one 10-inch flatbread or two 8-inch rounds

Nutrition Facts
Serving size: 1/12 of a recipe (1.1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving
Calories 64.63
Calories From Fat (61%) 39.16
% Daily Value
Total Fat 4.46g 7%
Saturated Fat 0.59g 3%
Cholesterol 0mg 0%
Sodium 122.95mg 5%
Potassium 65.68mg 2%
Total Carbohydrates 4.46g 1%
Fiber 0.84g 3%
Sugar 0.83g
Protein 1.72g 3%

Recipe Type: Bread, Gluten Free, Side Dish

Tips

MAKE AHEAD: The batter for these flatbreads needs to rest for a few hours at room temperature or overnight in the refrigerator.

Works best with a cast iron skillet but other sturdy pans can be used. Bear in mind they will pop when heated in that hot oven and you add the olive oil. I used a jelly roll pan and the 1 cup of flour was too little to cover it. I only baked it for about 10 minutes as the batter was so thin in the pan.

Reviews
2 stars - For glutin free it's not too bad. Would go good with soup or Chili. - 3/30/2013

3 stars - Always add the extra seasoning. - 6/8/2013