My daughter loves to study foreign languages and follows several travel blogs. Today she told me she had discovered an interesting dish. In the French city of Nice, street vendors with big smoking grills make a unique flat bread called Socca. We were excited to find out that it was naturally gluten free because it is made with chickpea flour. The French sprinkle it with salt and pepper, drizzle it with olive oil, and eat it off a napkin.
I just had to make this naturally gluten free Socca. My daughter, son and I liked it best with pesto sauce spread on it, and John poured a little brown gravy on his. (gluten free gravy recipes here.) Try it and imagine you are in Nice.
- 1 cup Bob's Red Mill Garbanzo Bean flour
- 1 cup water
- 2½ tablespoons extra-virgin olive oil, divided
- ¾ teaspoon salt
- ⅛ teaspoon ground cumin
- 1 teaspoon thyme
- 1 clove garlic
- Combine flour, water, salt, cumin, thyme, garlic and 1½
tblsp. of the olive oil in a bowl. Let batter rest for 2 hours, covered, at room temperature.
- Preheat the broiler. Add the remaining 1
tblsp. of olive oil to a 10-inch skillet and heat the skillet in the oven for 4 minutes.
- Then remove the skillet from the oven and pour the batter into the skillet. (You may use half the batter and make two if you prefer a thinner flatbread)
- Broil for about 8 minutes. Slice and serve.
- Approximate preparation time: 5 minutes + 2 hour rest time
- Approximate cook time: less than 15 minutes
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