Indian "Socca" Chickpea Flatbread (wheat free, dairy free, vegan)
Spiced chickpea flatbread.
- 1 cup chickpea flour
- 1 cup water
- 3 tbsp + 2 tsp olive oil divided
- 1/2 tsp salt
- 1/2 tsp ground coriander
- 1/4 tsp turmeric
- 1/8 tsp cayenne pepper optional
- 1 clove garlic minced
In a bowl, whisk together chickpea flour, water and 1 tablespoon + 1 teaspoon of olive oil. Add salt, ground coriander, turmeric, cayenne pepper and minced garlic. Cover with plastic wrap, and leave it to sit out for a least 2 hours.
Preheat the broiler to 500 degrees. I kept my rack in the middle of the oven.
Place a 10-inch cast iron skillet in the oven for 5 minutes to heat up. Using an oven mitt, carefully remove the cast-iron from the oven. Pour in one tablespoon of olive oil, and swirl to coat the pan.
Pour in half of the batter, and immediately swirl it around to coat the pan. Place it under the broiler, and cook until the top and the edges are starting to brown and blister, about 5-6 minutes.
Carefully transfer the flatbread to a cutting board, cut into wedges, garnish with cilantro and serve.