Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, chickpea flat bread. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Chickpea flour is full of protein, but no gluten proteins. It needs more time to hydrate than all-purpose flour, which is why most socca batters require a rest. Socca is a type of thin unleavened pancake, flatbread or crepe made with chickpea flour.
Chickpea flat bread is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Chickpea flat bread is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have chickpea flat bread using 6 ingredients and 3 steps. Here is how you cook it.
Ingredients
The ingredients needed to make Chickpea flat bread:
- Prepare 1/2 cup chickpea flour (also known as gram flour, besan, or kabab
- Prepare 1/2 cup water
- Make ready 1/2 teaspoon sea salt
- Prepare Freshly ground black pepper
- Get 1 teaspoon olive oil
- Make ready Spray oil to coat the pan
We're calling this a Chickpea Flatbread, but the consistency and shape is a lot like a crepe. Unlike a traditional crepe, though, this one's made with nutrient-dense chickpea. Socca is a wonderfully quick and easy flatbread recipe made with chickpea flour and cooked in a skillet until golden and crispy along the edges. This spiced flat bread makes me feel like chickpea flour and whole wheat flour are on mission to keep me healthy and full longer.
Instructions
Steps to make Chickpea flat bread:
- In a medium bowl combine the chickpea flour, water, salt, pepper and olive oil. Whisk with a fork until a medium thick batter forms. You don't want it to be too watery, but it shouldn't be too thick either. Depending on your brand of chickpea flour you may have to adjust and add in more water, but do so one tablespoon at a time until the desired consistency is reached.
- Lightly spray the pan with oil and allow to heat on a medium flame before adding in half the batter. Swirl it around slightly to spread and cook on low heat until the edges start to brown and the top has firmed up, roughly 3 minutes. Flip over and cook for an additional 1-2 minutes. Repeat for the remainder of the batter.
- Tip: These are meal prep friendly - you can definitely double or triple the batch and make extra to freeze and use later as you would normal flatbread throughout the week. They re-heat brilliantly. - Adding a pinch of herbs de provence (or whatever herbs you like) is a great way to spice up the base. - You can make this without the added oil in the batter if you so wish, but definitely make sure you’re using a non-stick or ceramic pan otherwise things will get a bit messy!
Have this for breakfast and it will keep you full (satisfactory full) for long time. These gluten-free flatbreads are easy to throw together and can be frozen in batches. This is adapted from an excellent recipe posted online by Ingenue. Socca is an unleavened bread made from chickpea flour, water, oil, and seasonings. Authentic socca is an ethnic street food primarily enjoyed in southern France.
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