Socca – Gluten free flat bread
(from mcconnki’s recipe box)
Source: Gluten Free Cookbook
Prep time: 10 minutes
Cook time: 5 minutes
Serves 3 people
Categories: Bread - Gluten Free
Ingredients
- Crisp Socca (bruschetta bread)
- 1c chickpea (garbanzo bean) flour
- 1 c room temp. water
- 2 tbsp. Olive oil
- 1 1/2 tsp. fresh rosemary minced
- 3/4 tsp. kosher salt and ground pepper
- Soft Socca
- 1 3/4 c chickpea flour
- 2 cups room temp water
- (same additional ingredients as above)
Directions
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Crisp:
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Combine ingredients and whisk until smooth.
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Heat 2-9" cake pans in broiler and over heats to 500 for 2 minutes.
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Remove pans and pour 1 tbsp. of oil into each to coat bottom of pan.
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Return to oven until oil smokes (2min)
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Place 1/2 of batter in each pan.
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Broil until firm and deep brown (7-12 min)
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Serve immediately.
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Soft Socca:
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Combine all ingredients and whisk smooth.
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eheat oven to 325.
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Line 2 baking sheets with parchment and brush lightly with oil
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Brush 10" frying pan with oil and warm over medium heat.
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Add 1/4 of batter and swirl to coat.
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Cook until air bubbles appear on top (2min)
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Turn socca over and cook til browned (1 min)
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Place on parchment.
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Once all 4 are done, bake at 325 for 5 min.