Chickpea Socca Flatbread
Protein packed gluten-free chickpea socca flatbread, quick and easy to make.
Equipment
- Weighing scales
- Mixing bowl
- Whisk
- Storage container
- Frying pan - non stick
- Spatula
Ingredients
To make the flatbread batter
- 100 g Chickpea flour
- 40 g Rice flour
- 2 g Baking powder
- 2 g Turmeric powder
- 1 g Pink salt (to taste )
- 300 ml Water - filtered
- 10 ml Olive oil
To cook the flatbreads
- 20 ml Olive oil (10ml per portion to cook )
Method
To make the flatbread batter
- Assemble all ingredients.
- Add all the dry ingredients to a mixing bowl; Add the chickpea flour, rice flour, baking powder, salt and turmeric.
- Whisk all the dry ingredients together until well combined.
- Add in the water and olive oil.
- Whisk until smooth.
- Transfer to storage container or bottle.
- Allow to rest for 30 minutes before cooking.
To cook the chickpea socca flatbreads
- Add a splash of olive oil to the frying pan - pre-heat the pan.
- Add 100ml of the chickpea batter.
- Cook for 2-3 minutes on each side until golden brown.
- Transfer to paper towel to absorb excess oil.
- Serve whole or cut into pieces.
Recipe Notes
Alternative method:
Try the 'whizz in a blender' method!
- Simply add the water, olive oil and all dry ingredients to blender.
- Blend on medium - high speed for 30 seconds until everything smooth.
- Transfer to container or bottle to store and allow to rest for at least 30 minutes before cooking.
Nutrition Facts
Serving: 100gCalories: 202kcalCarbohydrates: 23gProtein: 6gFat: 9gSodium: 214mgPotassium: 282mgFiber: 3gSugar: 3gVitamin A: 10IUVitamin C: 1mgCalcium: 37mgIron: 2mg