A Flourless Flatbread You Can Make at Home

Socca

From Stephanie Clarke, RD, and Willow Jarosh, RD, of C&J Nutrition [1]

Whisk together the chickpea flour, water, salt, and 2 teaspoons olive oil (save 1 teaspoon for cooking).
Set aside for at least 30-60 minutes in the fridge to thicken up.
Heat broiler on high and place a 10-inch cast-iron pan 4-6 inches from the broiler. Allow it to get nice and hot, about five minutes.
Using oven mitts, remove the cast-iron pan from the broiler. If you're worried about your socca sticking, add 1/2 teaspoon of olive oil and swirl it around the pan, but if the pan is hot enough, sticking shouldn't be a problem. Use a ladle to spoon of half the chickpea batter into the cast-iron pan and swirl it around so it covers the bottom of the pan evenly.
Place the pan back in the broiler and cook for 3-5 minutes, or until the socca is cooked all the way through and slightly golden brown.
Remove the socca from the pan and cook the second socca using the remaining 1/2 teaspoon of olive oil and chickpea batter.
Top the soccas however you like, or they can be refrigerated for later.

Source: Calorie Count [2]