Thanks to my sister Alice, I discovered this fantabulous recipe that is great for those who want a substantial bread-like substance without all the empty calories and carbs. This bread is made out of chick pea flour and is fun to make. It is a bit involved so read the recipe before making it.
If you identify as a distracted cooking personality type, PLEASE be careful with this recipe as it calls for dealing with hot, heavy skillets and I would not want you to get hurt!
Chick Pea Bread (Farinata, Socca)
1 1/2 cups chick pea flour
2 cups warm water
1 1/2 tsp crushed dried rosemary
1 tsp Kosher salt
3 tbs olive oil
More olive oil for frying
In a blender, fully blend the water and the chick pea flour.
Let sit for at least two hours.
After the two hours, put a large oven proof skillet, preferably a cast iron skillet, in a preheated 500 degree oven in the middle rack for 30 minutes.
After the 30 minutes, blend the chick pea mixture again with the 3 tbsp of olive oil and the salt and set aside.
Very carefully, since it will be very hot!, remove the cast iron skillet, cover the entire surface with a thin layer of olive oil and place back into the oven for at least 1 to 2 minutes.
Quickly but carefully remove the skillet again, place down somewhere heat proof, pour in the chick pea mixture as thin or as thick as you like (I like it just so that it covers the surface of the pan). Just know that the thicker it is, the longer it will take to get golden.
Once the top is golden, anywhere from 10-20 or more minutes, remove carefully, place on the heat proff surface and let cool a bit.
If desired, cut into triangles or strips. You can use as a wrap, as a sandwich bread orcracker f it is very thin and crispy.
You can store in the fridge and toast up when you want a piece.