socca

This is an Italian "unleavened bread" from the Naples area which, if you don't mind the strong flavour of chickpea flour, is very useful to have if you are wheat and diary free as either a pizza base or bread with strong flavoured dishes. Makes one large flat bread

60g (3oz) chickpea flour
2tsp olive oil
Pinch of salt
225ml (10 fl oz) water

Sieve the flour into a bowl, pour in one third of the water, stir, pour in another third, mix and using the last third of water. Mix together to a runny batter (ie consistency of thick cream) add oil and a pinch of salt.

Pour into a baking tin and cook for 20 minutes in a very hot oven.

Or you could cook in a large non-stick frying pan or on the griddle but would advise making 2 smaller breads if you do.

You can add, olives, garlic, capers, roasted tomatoes or some parmesan cheese before cooking if you wish to make flavoured bread.

Socca - Neapolitan Flat Bread