This is a variation of Socca. It is the easiest flatbread you can make. It’s always a delightful surprise to see the liquid batter come out of the oven as bread after baking. Most of our recipes here are gluten-free. Check them out at the RECIPES tab above.
2 cups chickpea flour (more if needed)
1 1/2 cups water (more if needed)
1 teaspoon minced garlic
1 Tablespoon chopped fresh parsley
1 teaspoon minced fresh rosemary
1 teaspoon red pepper flakes
1 dash salt (optional)
1 dash pepper (optional)
Preheat oven to 400oF
1. In a large bowl combine the flour and spices (garlic, parsley, rosemary, pepper flakes, salt, and pepper) with a whisk until fully incorporated.
2. Add the water one half cup at a time and let the mixture set for a couple of minutes between each 1/2 cup. The amount of chickpea flour to water always varies depending on the grade of flour. When the batter is the consistency of heavy cream, let set for about 10 minutes.
3. Line a 9×13 inch sheet pan with at least a 1 inch depth with parchment paper. Pour the batter into the prepared pan and bake for 30-45 minutes, or until the bread is brown on the edges and firm in the center.
4. Let cool before cutting into the desired shape. This bread keeps 4-5 days in an airtight container in the refrigerator. Reheat in a 250oF oven until it is warm to touch before serving.
For thicker flatbread use an 8×10 inch Pyrex pan prepared the same way (lined with parchment paper).
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