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Chickpea Flatbread

Makes 1 (12-inch) round flatbread, enough for 8
Time 50 min
This gluten-free flatbread known as socca in French cooking is a thin and unleavened pancake, similar to a crêpe. Socca is delicious eaten plain, but can also act as the base for pizza toppings or as bread for sandwiches.
Ingredients
  • 1 cup chickpea flour
  • 1/2 teaspoon fine sea salt
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
Method

Preheat the oven to 425°F.

In a medium bowl whisk together chickpea flour, salt, 1 cup room-temperature water and 1/4 cup of the oil. 

Fold in herbs and allow the batter to rest for 15 minutes. 

Meanwhile, oil a large cast-iron or oven-safe skillet with remaining oil. 

Place the skillet in the oven to preheat.

Remove the hot pan from the oven and add batter. 

Using a rubber spatula, spread batter evenly in the pan and return to the oven. 

Bake for 20 minutes until dry and slightly golden. Remove flatbread from the oven and cut into wedges. Serve warm.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 cup chickpea flour
  • 1/2 teaspoon fine sea salt
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped