This simple chickpea flatbread is a popular street food in southern France where it goes by the name, socca. It’s full of protein-packed chickpea flour, and herbs or seasonings can be used to create new, unique versions. When making it at home you can eat it alone as a snack, use it as wrap, top it with your favorite spread, or use it as the base for a healthy pizza.
Yield: 2, 12-inch flatbreads (4 servings)
Preparation time: 35 minutes (includes 30 minutes for batter to rest)
Baking time: 10 minutes
1 cup chickpea flour
1 cup water
1 tbsp + 1 tsp extra virgin olive oil
½ tsp chopped fresh chives
¼ tsp salt
1/8 tsp garlic powder
In a medium-size bowl whisk together the chickpea flour, water, 1 tablespoon of olive oil, chives, salt, and garlic powder. Set aside to let the batter rest for at least 30 minutes, or up to 2 hours.
About 10 minutes before you are ready to cook the flatbread, move the top rack in your oven 6 to 8 inches below the broiler. Preheat the broiler.
Place a 12-inch skillet (cast iron works great for this flatbread) in the oven to heat for 5 minutes. Carefully remove it from the oven and add the 1 teaspoon of olive oil. Move it around to coat the skillet.
Pour half of the batter (about ¾ cup) into the skillet. Tilt the skillet so that the batter coats the bottom of the pan evenly. Place under the broiler for 4 to 6 minutes, or until the edges begin to crisp and turn up, and the top of the flatbread begins to brown.
Use a spatula to remove the flatbread from the skillet. Repeat the process for the second flatbread. (Only add a little more olive oil if the skillet appears dry.) Slice and serve warm.
Nutrition information for ½ a flatbread (1/4 of recipe): Calories 129; Total Fat 6.1 g; Saturated Fat 0.9 g; Trans Fat 0 g; Cholesterol 0 mg; Sodium 160 mg; Carbohydrate 13.4 g; Fiber 2.5 g; Sugar 2.5 g; Protein 5.2 g