Known by several different names in Europe, Northern Africa and South America, including Socca and Farinata, this is a savory, quick and versatile recipe whose batter can be used to make crackers or pizza dough as well as a bread. It is also dairy, gluten, corn, soy and yeast free.
Chickpea flour flat bread (makes one 10-inch flatbread)
1 cup chickpea or garbanzo bean flour
¼ teaspoon black pepper
¼ teaspoon garlic powder (optional)
1 cup warm water
1 tablespoon olive or canola oil
1 teaspoon italian seasoning or other fresh or dried herbs (optional)
Non-stick cooking spray
In a medium-size bowl, mix the garbanzo bean flour, pepper and garlic powder.
Whisk the water and oil into the flour mixture until completely combined. Add italian seasoning or other herbs and lightly whisk until combined. Set aside.
Place oven rack on middle rung. Preheat oven to 450 degrees farenheit. Place 10-inch or larger oven safe skillet in oven for 5 minutes as oven preheats.
Remove skillet from oven and liberally spray with non-stick cooking spray. Pour batter into center of heated pan. Bake in oven for 10-15 minutes or until set and golden brown.
If making bread, use a wide spatula to remove bread from pan. Cool 1 minute and serve.
If making pizza, top flatbread with your favorite pizza toppings and return to oven for an additional 5 to 15 minutes watching carefully to ensure toppings don't burn. Remove from pan using a wide spatula.
Cool 1 minute and serve.
Serve and store any leftover bread in airtight container in refrigerator for up to 1 week.
Chickpea flour flatbread cooling before serving