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Chickpea Flatbread

by Annalisa Brown (follow)
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High in protein and fibre and low in carbohydrates, this naturally gluten-free, vegan flatbread will prompt you to never eat store-bought flatbread again.

Chickpea or besan flour is easily accessible from health food stores or from your local supermarket. Flour, water and a little extra virgin olive oil is all you need to create flatbread that will rival Socca, a popular street food found along the French Riviera.

No matter what name you give this healthy little snack, do as the French and Italians do and enjoy this chic flatbread with a glass of crisp rosé, while you pretend to be sitting beach side in the Mediterranean.

These flatbreads or crackers are extremely high in protein and fibre as they're made from chickpea flour.

Preparation Time: 60 minutes (includes resting time)
Cooking Time: 25-30 minutes
Serves: 4-6

250g chickpea flour
400ml water
4 tablespoons extra virgin olive oil
Pinch of salt
Freshly ground black pepper, rosemary and a drizzle of extra virgin olive oil to garnish

In a bowl combine the chickpea flour and salt.

Slowly start to add the water to the flour and using a whisk or fork mix the water through to create a smooth batter.

Add the extra virgin olive oil to the batter ensuring the oil is mixed evenly though the batter. Set aside and rest for a minimum of 60 minutes.

Flour, water and extra virgin olive oil is all you need to create the batter for the flatbreads.

Pre-heat an oven (or you can also cook this on a stove top) to 200°C.

Pour the batter into a lightly greased baking tray (the batter should be relatively flat like a pancake and no higher than 2-3mm)

The batter should be no higher than 2-3mm when poured into a lightly greased tray.

Bake the flatbread for approximately 25-30 minutes or until it’s golden brown in colour and starts to turn crispy around the edges (it should still be soft in the centre - similar to a cake).

Remove from the oven and sprinkle with rosemary sprigs, ground black pepper and a drizzle of extra virgin olive oil. Cut into slices and serve while still warm.

#Sugar Free
#Chickpea Flour
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I made socca for years. I changed the aromatics and then added so much that it didn't cook properly. I made this exactly as written and was very pleased. Then second time, I added the ingredients that I liked in socca. It wasn't as good but I think I can adjust it adequately. Thank you so much for this recipe. It will be a mainstay.
Thank you for your feedback. I'm really happy to hear you're revisiting your socca days. They're an all time favourite of ours - great to nibble on during summer with a crisp white or rose but equally so during winter with a sturdier red. Cheers Annalisa
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