flourless chickpea flatbread

Over the last few years I’ve fallen in love… with chickpeas. Whether they’re roasted, or a welcome addition to my salads, or I’m dipping things in hummus, I love them.

I previously made thick chickpea fries, or panelle, but since then, I’ve tried out some new chickpea flatbread recipes, and as usual, I’ve come out believing that chickpeas, or garbanzo beans reign supreme.

This socca recipe is simple, and there are about a million ways to make this flatbread, depending on who you ask. The method I’m sharing is the one I found to be the simplest and among the healthier since it cuts out the gobs of olive oil needed. Also, because I’m lazy and impatient which isn’t usually the best combo.

socca -- chickpea flour flatbread

What You Need:

2 cups besan/chickpea/gram flour*

2 cups water*

1 TBSP olive oil + 1 TBSP more

rosemary (optional, to taste)

salt and pepper (optional, to taste)

*basically, you just need equal parts water and flour

What You Do:

Mix the water and besan, water, and olive oil together and let sit for anywhere between 15 minutes and 2 hours (the idea is to make sure the flour and water are fully absorbed)

Preheat oven to 500 degrees

In a shallow pan, use the extra olive oil and grease the pan

Pour the batter into the pan

Sprinkle on rosemary, salt, pepper, and any other spices you want

Bake for 10-15 minutes, until the top browns (this time will change if you batter is thicker or thinner)

Messiness: if you’ve made pancakes, or just regular boxed cake, then expect the same amount of messiness from this. Minimal, but flour is always a bit tricky.

Budget: The besan flour is pretty cheap at Indian markets and lasts for-ev-ver. So, in all, this is a pretty cheap recipe since you likely already have the other ingredients. Definitely cheaper than making your normal flatbread.

Simplicity: Super simple! In fact, I basically just let the batter sit while the oven preheated, then greased the pan.

Deliciousness: REALLY good! Especially if you’re trying to eat healthier and are looking for a bread substitute. I eat it with my salad, soup, basically everything. It’s also got about 5 grams of fiber and 6 grams of protein per serving.

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