Serves 12
This more-ish and slightly crispy flatbread or very thick pancake is called “farinata” in Italy and “socca” in neighbouring France, where it is a popular street food. It’s easy to make, requiring minimal ingredients, and transforms into something greater than the sum of its parts. Apart from serving it when guests come around, I often make it for a light meal and serve with lots of salad. Chickpea flour is very nutritious and ideal for people with diabetes. This recipe is also gluten free.
Ingredients
330 g (11½ oz) chickpea flour
1¼ teaspoons salt
5 tablespoons extra virgin olive oil
1 tablespoon freshly chopped rosemary
½ small red onion, finely chopped
freshly ground black pepper
Method
Add chickpea flour, salt and 900 mL (30½ fl oz) of water to a bowl, and allow to foam for 10–15 minutes before whisking. Cover, then place in fridge to rest for at least 3 hours (maximum 12 hours). Resting the batter helps with gut tolerance. Note: you can do this step in the morning, so the flatbread is ready to cook for dinner.
Pre-heat the oven to 250°C (480°F), together with a large (35-centimetre/ 14-inch diameter), round stainless steel baking pan.
Remove pre-heated pan from the oven and add olive oil. Swirl so oil covers the entire base of the pan to create a non-stick surface.
Remove batter from fridge and skim off foam from the surface with a large spoon. Foam may account for ¾ of a cup. Discard foam, as it tends to burn when baking. Whisk batter lightly so it is smooth.
Gently pour batter over a fork into the centre of the pan. Then whisk the surface lightly with the fork to mix the batter with some of the oil, being careful not to touch the bottom of the pan, otherwise the flatbread might stick and burn during baking.
Sprinkle the top with the chopped rosemary, onion and pepper, and place in the oven. Bake for 30 minutes, until the surface is golden and lightly crispy. Remove from oven and rest for 10 minutes. Loosen base of the flatbread by sliding under it with a spatula. Cut into small squares or triangles, then place onto a serving plate. The flatbread should be about 1 centimetre (½ inch) or less thick. It’s not a problem if it is thicker, but it will be less crispy. Leftovers can be stored in the fridge for 5 days and reheated in a frypan with a little extra virgin olive oil. They can also be frozen.
Extracted with permission from Food as Medicine− Diabetes written by Dr Sue Radd, published by Signs Publishing. Photography Dominique Cherry.
