Tuesday, January 29, 2008
I got this recipe from someone at work who read my post about garbanzo bean flour and gluten-free baking. His wife had a recipe for an Indian flat bread -- Socca -- that used garbanzo bean (chickpea) flour and she graciously wrote it out for me so that I could make it. She also measured out and packaged the dry ingredients for me to make it even easier. Awesome. It's always fun discovering new recipes and it's nice to find people who are just as excited about sharing recipes and tips as I am.
This was a great recipe. Rich and flavorful, thin, slightly crispy around the edges, but still chewy and soft in the middle. Chris is going to make a second batch later with some roasted garlic added in which we think will only add to the yummy factor of the basic recipe. It was also super easy to mix together -- the only downside was that it had to sit for an hour, and really, that's not a huge deal. We ended up putting it together tonight because the Indian lamb and coconut stew we were making for dinner cooked for 70 minutes which left us the perfect amount of time to mix the socca ingredients, let it sit for an hour, and then bake.
1 1/2 cups water
1/3 cup plus 2 tbsp extra virgin olive oil, divided
1 tsp chopped fresh rosemary
3/4 tsp salt
2 cups chickpea flour
2 tsp olive oil
Coarse sea salt or kosher salt to taste
Finely ground black pepper to taste
Place the water, 1/3 cup of the extra virgin olive oil, rosemary and salt in a large bowl. Whisk in the chickpea flour until completely incorporated. Let batter stand at room temp for 1 hour.
Preheat oven to 475.
Oil four 8-inch round cake pans or small pizza pans with 2 tbsp olive oil and pour in the batter evenly so that it coats the bottoms of the pans. The batter should be about 1/4 inch thick. Bake the socca until they are golden brown and set -- about 20 minutes.
Remove the socca from the pans and cut them into wedges. Drizzle with the remaining 2 tsp extra virgin olive oil and sprinkle with coarse salt and freshly ground pepper. Serve warm.