Being gluten free doesn’t mean giving up everything. What if I could give you a wonderful little recipe that requires no kneading, no rolling and no more than 1 flour? You whisk the ingredients while the oven is heating, pour the pancake-like mixture in the hot pan and let it cook. Done.
This is my gift to you today. It’s something like a socca or a farinata, if you are familiar with either of those. It’s similar to a pancake…in a way. But if you’re gluten free, this is your new go to bread.
Don’t take my word for it, make your own and then write and tell me how amazing it is. Serve as a appetizer with cheese, olives and roasted veggies or use it to round out a big bowl of soup or pile a few toppings on it and a call it a pizza or an open sandwich. It’s gluten free and it’s a recipe you will keep for a long time. You’re welcome.
These can be made thinner, like a crepe. Double it for a thicker bread. It will need to cook longer and the texture will be more doughy. Try it both ways and see which you prefer.
GF Chickpea Flatbread
3/4 cups chickpea flour
1 cups water
1/8 cup olive oil + 1 tbls
1/2 tbls fresh rosemary, chopped
1/2 tsp pink salt
1/2 tsp pepper
Topping: 1 tbls lemon + a few wedges
Place a cast iron skillet in the oven and turn to 500 degrees. Whisk all the ingredients in a bowl and let rest about 20 minutes while the oven is preheating. The consistency of the batter should be like a runny pancake batter.
Remove the skillet from the oven, pour a tablespoon or so of olive oil in the skillet and move it around to cover all the areas (carefully- it will be extremely hot.) Pour the batter into the skillet and place back in the oven.
The pan is extremely hot and the oil will surround the batter and begin to sizzle it immediately. Bake for about 20 minutes, until the bread becomes roasted on the bottom and set in the middle.
Turn the broiler on and roast the top of the bread to give it color and little crispness, just a few minutes. The edges may slightly burn, don’t worry, it just adds depth. Remove from the oven. Use a large spatula to carefully remove from the skillet onto a cutting board.
Serving: serve with lemon wedges to squeeze over the top. This is key, it really brings the flatbread alive; it’s key!