Socca Flatbread

1 cup water or stock/broth

1 cup Garbanzo Bean flour

1/2 tsp salt

1/2 tsp black pepper

6 Tbsp olive oil

2 Tbsp fresh herbs (optional)

Bake in cast iron skillet (preferred) or any oven safe 9" nonstick skillet.

Combine garbanzo flour, salt and pepper. Pour in warm water and whisk until there are no lumps. Add 3 tbsp of the olive oil and whisk.

Allow the batter to rest for 30 minutes to properly hydrate. It should resemble a very loose pancake batter.

Preheat the oven to 475F. Place the skillet in the preheated oven. Pour remaining olive oil into the skillet, and allow to heat at the oven temp for 5 minutes.

Give the batter a good whisk once more, then pour the entire batter carefully into the preheated pan, while still on the oven rack, then carefully push back into the oven. Reduce oven temp to 400F and bake for 10-12 minutes or until the edges are golden and a cake tester or fork comes out clean when inserted through the center.

Serve like you would any flat bread or savory crepe! Can even be served sweet with any of your favorite pancake toppings.

In our test kitchen, Pam served hers with:

- thyme meatballs (pro tip: replace the breadcrumbs with wheat bran for a nutritious and crispy variation)  

- feta spread (simply stir a crumbled block of feta with 1 cup of greek yogurt and 1 cup of mascarpone cheese).

- fresh parsley leaves torn right from the stem

Delicious!

Thank you, Pam