Name: Socca (Farinata)-A Gluten-Free Chickpea Flatbread recipe by Ruchi sharma at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Luke warm Water 1Cup; Chickpea flour/Besan 1cup; Salt 1Tsp; Freshly ground black pepper 1Tsp; Olive oil. 3Tbsp; Onion, thinly sliced 1Medium size; Sun-dried Tomatoes 3-4no; Dried rosemary 1Tsp; Parmesan cheese 4Tbsp

ABOUT Socca (Farinata)-A Gluten-Free Chickpea Flatbread RECIPE

Socca is a popular street food in Nice,France.A simple,savory gluten-free, grain free flatbread that pairs well with soups,salads or eaten alone.

Ingredients Serving: 4

Luke warm Water 1Cup
Chickpea flour/Besan 1cup
Salt 1Tsp
Freshly ground black pepper 1Tsp
Olive oil. 3Tbsp
Onion, thinly sliced 1Medium size
Sun-dried Tomatoes 3-4no
Dried rosemary 1Tsp
Parmesan cheese 4Tbsp

Instructions

Add chickpea flour in a bowl add the salt and pepper
Slowly add 1 cup lukewarm water and 2Tbsp of olive oil, whisking until you get smooth batter without any lumps.
Cover with plastic wrap and let batter rest for 30 minutes on kitchen counter to give the flour time to absorb the water.
Preheat the oven to 250*C for 10 minutes. Put a nonstick pan in oven.
Carefully remove the hot pan from the oven.
Add 1 Tbsp of oil, enough to coat the bottom of the pan when the pan is swirled.
Stir the onions, sun-dried tomatoes, Parmesan cheese and rosemary into the batter stir well.
Immediately pour the batter into the center of the pan.
Tilt the pan so the batter coats the entire surface of the pan.
Bake for 10 to 15 minutes, or until the pancake is firm and the edges set.
Heat the broiler and set the pan a few inches away from the broiler for 2 minutes or until top starts to golden a bit.
Remove pan, let cool a few minutes, using a spatula gently push under and around the sides of the flatbread.
Cut it into wedges, and serve hot or warm.

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