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.
One cup water
One cup chickpea flour
Olive oil for pan
Anything that would tickle your fancy
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