This chickpea flatbread is also known as Farinata, Socca, Torta di Ceci, Cecina and Faina in Italy, France, Uruguay and Argentina. Traditionally, it's made in open ovens, but it can be made in your home oven too. It's a simple, filling and easy to make appetizer or snack. It has a slightly nutty flavor and unusual creamy texture.
1 cup chickpea flour
1 cup water
1 1/2 Tbs olive oil, plus more for oiling pan and drizzling on top
1/2 tsp unrefined sea salt
1 tsp herb or herb blend of choice (I used Za'atar)
Preheat oven to 450 F.
In a medium size bowl, whisk chickpea flour, water, olive oil, and salt. Let rest for 30 minutes. This is important for the right consistency.
Arrange the oven rack so that it's 6 inches below the broiler.
5 minutes before the batter is done resting, place a 10 inch cast iron skillet in the oven.
After 5 minutes, remove the pan from the oven and add about 1 tsp of olive oil, enough to coat the bottom.
Change the oven setting to hi broiler.
Pour the batter in the hot pan and return to oven.
Broil 5-8 minutes until the top begins to brown. The edges should be crispy.
Remove from oven. Use a flat spatula to remove it from the pan and place on a cutting board. Drizzle with olive oil, sea salt and herb/herb blend. Cut with a pizza cutter or knife and enjoy warm.
This tastes best warm, so if you have leftovers re-heat in oven or toaster oven.
If you enjoy this recipe, there's more in my e-cookbook, 31 Whole Food Dinner Recipes (that happen to be gluten free, grain free and are almost nightshade free). You can get the e-book here.