Rosemary Socca Chickpea Flatbread
Suzanne Barr’s Rosemary Socca is a gluten-free chickpea flatbread with a crispy edge and nutty flavour. Infused with rosemary and optionally served with ricotta, it’s an elegant and simple dish perfect for entertaining or a light snack.
Ingredients
- 4 cups chickpea flour
- 4 cups water
- ⅓ cup extra-virgin olive oil plus more for skillet
- 1 tbsp sea salt
- 2 tsp chopped rosemary
- Flaked sea salt to season
Instructions
- In large bowl, stir together chickpea flour, water, olive oil, salt and rosemary; the mixture should resemble pancake batter. Cover and refrigerate for 30 minutes.
- Preheat broiler to high. Generously cover bottom of 12-inch cast-iron skillet or oven-safe skillet with olive oil. Place in oven and heat until almost smoking, about 6 minutes.
- Pour 1½ cups of the batter into centre of hot skillet, tilting and swirling to coat bottom, using a spoon if needed. Broil until golden and crispy, about 4 to 5 minutes. Set socca aside and repeat with more olive oil and remaining batter.
- Serve socca with a sprinkling of flaked sea salt.
Notes
Tip:
Chickpea flour, which is made from finely milled chickpeas, has long been a staple of Indian and Pakistani cooking. It is becoming the health-food ingredient for its gluten-free and heart-healthy qualities. Look for this ultra-fine flour in bulk stores or at your local Indian grocer.