In a large bowl, whisk together the chickpea ?our, salt and pepper. Pour in half of the water and whisk until smooth. While whisking, slowly pour in the remaining water. Gently whisk in the oil just until incorporated but small beads of oil remain visible.
In a 10-inch nonstick skillet over medium-high, heat 2 teaspoons oil until shimmering. Pour ¼ of the batter (about ½ cup) into the center of the skillet and tilt so the batter completely covers the surface. Cook until the bottom is well browned, 1½ to 2 minutes. Using a metal spatula, carefully ?ip and cook until the second side is dark spotty brown, about another minute. Transfer to a wire rack. Repeat with remaining batter and 2 teaspoons oil for each flatbread.Cut each pancake into 4 wedges and serve with toppings of choice.
Note:Chickpea ?atbreads are known as socca in France, or as farinata in Italy. Some versions are thicker than others, but all are made with chickpea ?our and olive oil. Ours are thin and get great ?avor from the rich browning they attain in the skillet. You can serve socca hot from the pan, but they're also delicious at room temperature. To turn them into a light meal, o?er an olive and roasted pepper relish or spinach, grape and feta salad alongside. Don’t use cool water. We found that warm water created a thicker batter, which resulted in better-textured ?atbreads.* *After adding the oil to the batter, don't overmix; you should be able to see beads of oil suspended in the batter. This also helped the pancakes cook up with a light, delicate texture
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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