SoccaSubmitted by: LUNAKM
IntroductionFlatbread from Southern France. They made it in huge brick ovens on large plates, this is a recipe I made up for something that tastes darn similar. Flatbread from Southern France. They made it in huge brick ovens on large plates, this is a recipe I made up for something that tastes darn similar.
1 c. Chickpea flour
1 c. + 1 Tbsp. water
3/4 tsp. Salt
1/4 tsp. White Pepper
1 1/2 Tbsp. Olive Oil
Pour the cold water into a pot and use a whisk to mix in the olive oil and salt, beating thoroughly to remove any lumps. The trick is in the batter, which should be slightly more runny than typical crepe batter.
Lightly oil the plaque. Pour the batter through a conical colander onto the plaque, covering it evenly.
Slide the plaque into the preheated oven and cook until the top browns nicely, possibly even going black where the bubbles rise.
Remove, slice and serve hot, peppering to taste.
Number of Servings: 2
Recipe submitted by SparkPeople user LUNAKM.