Mediterranean Easy Gluten-Free Chickpea Flatbread

Description

Inspired by the street food of the French Riviera and Mediterranean kitchens, this chickpea flour flatbread (also known as socca or farinata) is naturally gluten-free, rich in plant-based protein, and incredibly easy to make. Crisp on the edges, soft inside, and beautifully fragrant with olive oil and herbs — it’s perfect as a snack, appetizer, or a base for toppings like olives, feta, roasted veggies, or salads.

Ingredients for Mediterranean Easy Gluten-Free Chickpea Flatbread 

• 1 cup chickpea (gram/garbanzo) flour

• 1 cup lukewarm water

• 2 tbsp extra-virgin olive oil (plus more for pan)

• ½ tsp sea salt

• ½ tsp garlic powder (optional)

• 1 tsp dried oregano or thyme

• Freshly ground black pepper, to taste

Optional Mediterranean Toppings:

• Chopped fresh parsley or basil

• Sliced olives

• Crumbled feta cheese

• Sundried tomatoes

• Fresh tomato-cucumber salad

Instructions

1. Make the batter:
   In a bowl, whisk chickpea flour, water, 1 tbsp olive oil, salt, garlic powder, herbs, and pepper until smooth. Let it sit for 20–30 minutes to hydrate (up to 2 hrs is fine).

2. Preheat the oven:
   Place a well-oiled cast iron skillet (or oven-safe pan/pizza stone) in a 230°C / 450°F oven to heat.

3. Bake:
   Carefully pour the batter into the hot, greased skillet, swirl to coat evenly (should be about ¼ inch thick), and drizzle remaining 1 tbsp oil on top. Bake 12–15 minutes until golden with crispy edges.

4. Optional broil:
   For extra crispness, broil for 2–3 minutes until blistered on top.

5. Serve:
   Slice into wedges. Serve hot as is, or topped with fresh herbs, feta, olives, etc.

Servings

Makes 1 large 10-inch flatbread (about 4 appetizer servings or 2 main servings)

Nutritional Info (per serving, ¼ flatbread without toppings)

• Calories: ~165

• Protein: 6 g

• Carbohydrates: 18 g

• Fiber: 3 g

• Fat: 8 g

• Iron: 10% DV

Benefits

• ✅ Naturally gluten-free & vegan

• ✅ High in plant protein & fiber from chickpea flour

• ✅ Quick & minimal-ingredient recipe

• ✅ Heart-healthy fats from olive oil

• ✅ Versatile: enjoy plain, topped, or as a pizza base

Recipe Notes

• Batter resting time helps improve texture.

• Consistency should be like thin pancake batter.

• Use a HOT pan to get crisp edges.

• You can cook it on stove-top too (as a crepe/pancake) if avoiding oven.

Tips

• Whisk batter just before pouring to re-combine.

• Try adding cumin, paprika or rosemary for flavor twists.

• Make minis in muffin tins for party bites.

• Store leftovers in fridge up to 2 days; reheat in toaster or pan.

Q & A

Q: Can I make this without oven?
A: Yes! Cook it like a thick pancake on a non-stick skillet on medium-high heat — 5-6 minutes per side.

Q: Can I replace chickpea flour?
A: For authentic socca texture, chickpea flour is important, but lentil or rice flour blends can work as alternatives.

Q: How do I prevent sticking?
A: Use a preheated well-oiled cast iron or non-stick pan. That’s key for crispy edges and easy release!

Q: Is this suitable for meal prep?
A: Yes — bake ahead, store refrigerated, re-crisp before serving.