Socca (chickpea flatbrad)

I've posted a version of this before, but it's so simple and good I thought I would again. It's high in protein, complex carb, gluten free, and makes a substitute for bread, rice or potatoes, or even pizza crust. 

Recipe requires a cast iron or other very heavy pan about 12" in diameter. Doen't need to be deep. A cast iron round griddle is perfect. But a skillet works fine too. A pizza pan, unless it's heavy, might not be ideal, but would probably also work. 

1 cup besan (aka gram, chickpea or garbanzo bean flour) sifted. Don't skip sifting. 

1 cup cold water. 

1/2 tsp. salt 

1 1/2 tsp. olive oil

rosemary, tarragon, za'atar, or other seasoning, to taste, optional but very good. Rosemary is traditional in southern France for this

a little garlic powder (also optional), also cumin (which is also part of the za'atar mix)

I also put in 1/4 tsp. of baking powder, but note: there is no gluten in gram, and this "bread" does not rise. Not even a little. 

Preheat oven to 450°. Put the pan in the oven to get it very hot, with a thin coating of oil

Mix ingredients well, with a whisk or similar, but don't beat it to death

Take pan out of the oven with mitts, pour mix in and use a scraper to get all the batter

Turn on broiler and put pan under broiler for 6-7 min.

That's it. If you don't have a broiler, you can just put it in the hot oven. Might take a little longer. Should be just slightly brown on top. You can even make it like a pancake on the stovetop (don't turn it over; cover for a minute or two after cooking for 3-4 min.; but the oven is better)

Cut into wedges. Can be eaten warm or cold. With syrup or honey it's a dessert, with butter it's nice for toast in the morning. You can put other stuff on it, including cheese, tomatoes, etc. and heat up for quick "pizza." Very versatile, simple, and delicious