What? Another flatbread recipe? That’s right! This time of year my favorite way to eat is lots of little dishes that you eat with your hands, so I’m constantly concocting some sort of flatbread to use as a utensil and a sopper-upper. This is a sort of version of socca, the french chickpea flour flatbread. I love socca, but I find it very difficult to make, so in an attempt to limit the amount of cursing I do in front of the boys, I like to develop less frustrating methods. I’ve added eggs, and that helped. But in this case, I added yeast and some regular flour. It’s still vegan, but it’s not gluten free any more. It was simple to work with, though! It all came together like a charm–easy to roll out and bake. And tasty, too!
Here’s the Sunday Songs playlist. Have a peaceful Sunday, everyone!
1 t yeast
1 t sugar
1/2 cup warm water
1 cup chickpea flour
1 cups flour
1 t salt
1 t sage
1/3 cup olive oil
Olive oil for the bowl
Combine the yeast, sugar, and 1/2 cup water in a large bowl. Set in a warm place for about 15 minutes, to get foamy.
Stir the olive oil into the yeast mixture. Add the dry ingredients and stir well. Add enough water to make a soft but workable dough – you might not need to add any. Knead it for about 3 or 4 minutes, then roll in an oil lined bowl. Set aside to rise for an hour and a half to two hours.
Preheat the oven to 425 and put two baking sheets in to warm. Break the dough into 4 parts and roll them to be about 1/4 inch thick. They’re sticky, but they shouldn’t be too hard to roll out.
Put them on the hot sheets. Cook for 5 – 10 minutes, till it’s brown and spotted on the bottom. Flip and cook for a few minutes till brown spots form on the other side.