I feel like I'm always craving warm bready carbs. I know you know this already (exhibit a: my girlfriend toast recipe), but it's so true for me so I have to say it again. This is a staple in my house because it's so easy to make and as long as I'm stocked with chickpea flour I can whip this up in a flash. I top it with homemade guac, earth balance, or dip in olive oil. I've also used this as a crust/base for other fun recipes--more to come on that soon! This chickpea flatbread is a spin off of socca or farinata, spiced up a bit because I'm lucky to have a girlfriend who is sooo good at using spices. She's taught me so much. You'll see a little bit of her influence in this one (and all over my blog tbh) with the za'atar.
1 cup chickpea flour
1 cup water
1 1/2 tablespoons extra virgin olive oil
2 teaspoons za'atar
1/2 teaspoon salt
1. Combine ingredients in a medium mixing bowl with a whisk.
2. Let the batter sit for 30 minutes to 1 hour, covered and on the counter.
3. Preheat oven to 450 degrees.
4. Once heated, place your seasoned 12-inch cast iron skillet in the oven for 5 minutes on broil.
5. Using an oven mit, remove your cast iron from the oven and put 1 tablespoon of olive oil into the cast iron. Swirl the olive oil so that it covers the entire bottom of the skillet.
6. Pour the batter into the cast iron and swirl again so that the batter spreads out and covers the whole bottom of the skillet. The batter is pretty thin, so this step is quick but important.
7. Place skillet back into the oven on broil for 8 minutes. I keep the oven light on and peak at it every few minutes because it cooks quickly. You'll know it's done when you see the top start to crust and brown. You want the sides to look a little crispy. At that point, remove from the oven and let cool for 10 minutes before removing from the cast iron.
8. Cut and serve! I sprinkled mine with more za'atar on top, you can also sprinkle a little sea salt if that's your thing. I served mine with an olive oil za'atar dip I made just by mixing the two together.
I'm listening to Nanã by Polo & Pan