Different countries, different names, definitely delicious chickpea flatbread recipe

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I was surprised to find the first recipe for this chickpea flatbread was from France rather than India as I originally expected. In Nice it is served as a street food called Socca. It has different names in different countries and although I have not discovered the true origins of the recipe, I have found this to be a delectable treat.

This recipe will satisfy almost any dietary requirements. Dare I say it is toothsome? Oh! most definitely.

RECIPE

One cup water

One cup chickpea flour

Olive oil for pan

OPTIONAL SPICES

Cumin

Oregano

Black pepper

Salt

Za’atar

Anything that would tickle your fancy

METHOD

Mix chickpea flour and water in a bowl (add a few spices if you so desire)

Let mixture rest on the counter for a couple hours

—————————————–

Preheat a cast iron pan with olive oil on the top of the stove

Once the pan is hot, pour in the batter so that it thinly covers the bottom of the pan

Place cast iron pan in oven on high broil until top of flatbread is golden and begins to form charred spots (about 5 to 10 minutes)

Remove from oven and serve as is or with olive oil and balsamic vinegar, plain yogurt, spices, or your favorite dip

 

 

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