Chickpea Flatbread
These tasty little flatbreads pack a serious health punch being vegan, high-protein and gluten-free. Garbanzo bean flatbreads are eaten across the Mediterranean. Socca is traditional street food in Nice as is Farinata in Genoa and down in Sicily, they come deep-fried as Pannelle. Serve them with the traditional olive oil and rosemary or a spicy sauce or even double down with some hummus. I made these with the last of my stock of farina di ceci from Italy but you can buy chickpea flour in most Asian stores where it is known as gram or besan.
Chickpea Flatbread
Ingredients
150g of chickpea (garbanzo bean) flour
200ml of water
Salt
Lug of extra virgin olive oil
Method
In a bowl, slowly whisk the water into the chickpea flour with a teaspoon of salt. Cover and leave to stand at room temperature for at least 1 hour so that you get a smooth batter.
Preheat the oven to 200C. Stir the batter and add a generous lug of oil. Line a shallow baking tin with great proof paper and slowly pour the batter in. Top the batter with some salt crystals and bake for 25 minutes or until golden brown.
Serve hot accompanied by olive oil, chopped rosemary, or your dip of choice.
