Saturday, 15 March 2014

Socca ~ Chickpea Flatbread (vegan and gluten free)

Rocket & Roses HQ Play List:

Dani Wilde ~ Some Kinda Crazy
QOTSA ~ Mosquito Song
Anna Nalick ~ These Old Wings
Shakira ~ Fool
McAlmont & Butler ~ Different Strokes
Michael Buble ~ Home
AC/DC ~ Back In Black (Live)
Glen Campbell ~ The Moon's A Harsh Mistress
Billie Myers ~ First Time
Lady Antebellum ~ Friday Night
Orianthi ~ You Don't Wanna Know
Chopin: Nocturne #7 in C Sharp Major 
Michelle Branch ~ I'd Rather Be In Love 
Buckcherry ~ Open My Eyes 

Well as the saying goes...what goes up, must come down! I have been enjoying a spell of wellness recently but today I have woken up and I feel broken again. I know its a temporary blip so I am listening to my body and taking a rest day. But heck I am disappointed and frustrated. lol. Thankfully I had a marathon cooking session yesterday morning...phew! I am sat trying to write this post with little Layla snuggled up on my lap and she is chomping on a rather large Chomp, chomp, chomp...anyway...

I have wanted to try making my own Socca/Chickpea Flatbread for a while especially since going gluten free. This recipe worked really well and I have enjoyed pieces of flatbread with my breakfast yesterday and today. I still have a tub full in the fridge so 1 cup of chickpea flour goes a very long way and you will be stunned by how simple it is to make.  

Socca is not a light and fluffy flatbread but it's beauty is in it's dense texture. But despite this it's a light bite and doesn't weigh heavy on your tum. On its own it is tasty but when paired with a beany dish it takes on a whole new taste. (see tomorrows post for a great pairing) And its very economical and you will never be able to look at a shop bought flatbread

Socca ~ Chickpea Flatbread (vegan and gluten free)

Socca ~ Chickpea Flatbread  Makes one 8" x 12" flatbread

1 cup chickpea flour
1 cup water 
1 1/2 tbsp extra virgin olive oil
1/2 tsp Himalayan salt
1/2 tsp smoked paprika
1/2 tsp dried mixed herbs
1 plump garlic clove, micro-grated

In a small bowl whisk together the flatbread ingredients and set to one side to rest for 2 hours for the flour to soak up the liquid ingredients. 

Preheat your oven to 425'F/220'C/GM 7 and line a deep rectangle baking dish with parchment paper. Pre-heat the dish for 5 minutes.

Pour in the batter and swirl the dish around to make sure the batter is evenly spread over the base of the dish. Then place into the hot oven and bake for 10 minutes or until the batter is cooked through and has started to bubble. Remove from the oven and allow to cool for a few minutes. Peel away the parchment paper and then cut into desired pieces...serve


Thanks for stopping by and I hope your Saturday is a splendid one...


NB: This recipe is  much adapted from a recipe I found many moons ago and therefore don't take all the credit for it. And the original was posted by that great cook ANON. ~R~


Preheat the oven to 425'F/220'C/GM 7 and line a large rectangle baking tin with parchment paper and set to one side.