A Provencale flat"bread" made of chick pea flour, also called Farinata or Cecina in Italy.
On my path of staying gluten free and out of trouble, one thing my Mediterranean roots still need to get used to are all of the unusual A I foods... and sometimes I crave something as simple as flatbread or pita.
This recipe is so easy, and you can use a different gluten-free flour if your sensitive stomach does not embrace legumes.
It is the perfect way to marry some light protein with some of your summer veggies and herbs from the garden, Also great for breakfast with some cooked free range country eggs!
All you need is:
1 c chickpea flour (if you use a different flour you may have to adjust the quantity)
1 c warm water
1/2 tsp Celtic sea salt (pepper to taste if you like pepper)
chopped herbs of your choice
garlic powder (optional)
good quality organic olive oil
cast iron skillet
Blend together the flour, water, salt, pepper, herbs and 1 1/2 tbs of olive oil.
(Consistency should be like a crepe batter, heavy-cream-ish.)
Set aside to let the water be fully absorbed into the batter.
Preheat oven, turn on broiler (HI) and heat up your skillet.
When the skillet is hot, remove from the oven.
Oil skillet and pour in a layer of batter, about 1/8" thick.
Insert in oven, bake till golden brown and blistery.
Chop up garden veggies and top socca, or simply drizzle with oil if you like.
Yum, enjoy!
Xx
c2016 Atelier LEAF!
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