BREADS
Chickpea Flatbread (Socca/Farinata)
low carb vegan recipe
1 cup chickpea flour
1 cup water
3 tbsp herb flavored extra virgin olive oil
1 tsp salt
1 tsp Super Spice
Salt and pepper to taste
Variation: you can top the flat bread with anything, like sesame seeds, herbs, sliced olives, sun-dried tomatoes, etc. I suggest making it without toppings the first time, so you can get ideas of how it handles and what you can lay on top of the batter while it bakes. Because the batter is very thin, you may have the best luck with adding toppings after baking it halfway through.
Mix the dry and wet ingredients separately, then add the wet stuff to the dry stuff in a whisking bowl. Whisk it all together and get the batter to be as smooth and lump free as possible. When you see lumps forming in the batter, attack them with the whisk. If you keep getting some lumps despite your best whisking efforts, either accept them as a minor imperfection or enroll in Michelin chef school.
Let the batter rest for at least 30 minutes. You also need the rest after attacking all those batter lumps.
Preheat the oven to 450°F (230°C). Use a cast-iron skillet (seasoned, oil-baked etc.) if you have it. Otherwise, a baking sheet will work.
If using a cast-iron skillet, place it in the preheated oven for a few minutes to heat it up. Otherwise, just line a baking sheet with the parchment paper. By tilting the baking surface, you can thin it out more, or don’t tilt it and let gravity alone determine the thickness.
Pour the batter into the hot iron skillet (oiled a bit if you’re paranoid about the flat bread sticking) or onto the parchment paper lined baking sheet, spreading it evenly to form a thin layer. Bake in the preheated oven for about 12–15 minutes.
The edges should be darker and crispier than the middle, but if you’re cooking on parchment paper, the paper may puff up a bit from the hot air moving around in the oven and interfere with this edge-crispiness ideal. So, if you’ve been looking for an excuse to invest in iron cookware, this might be it!
Let cool then eat etc. Maybe dip it in some of the melted raw honeycomb discussed in the Dessert section (on a cheat day of course), or with the next batch, explore some savory toppings.
