Servings: One 10-inch flatbread servings Prep: 5 min Cook: 20 min Passive: 10 min

Known as socca in France and farinata in Italy, this wheat- and grain-free flatbread is a favorite around the Mediterranean coasts of Western Europe. It should be a kitchen favorite everywhere for the easy and quick preparation, the delicious flavor, and the plethora of toppings it can pair with. Use socca as a base for pizza, hors d'oeuvres and more! See variations in the Recipe Notes below.

Ingredients

1 cup Garbanzo Bean Flour
1/2 tsp Salt
1/4 tsp Ground Black Pepper
1/4 tsp Garlic Powder optional
1 cup Warm Water
1 Tbsp Olive Oil optional
Fresh or Dried Herbs optional

Instructions

In a bowl, mix the garbanzo bean flour, salt, pepper and garlic powder together. Whisk the water and olive oil into the flour mixture until completely combined. Set this mixture aside while you preheat your oven to 450°F. Place a 10-inch cast iron skillet in the oven while it preheats.
Liberally grease heated skillet with olive oil (olive oil spray coats the pan well). Pour batter into heated pan and bake for 15 minutes, or until set and golden brown. Remove from pan and serve immediately with the toppings of your choice.