Flat Chickpea Bread that's fun to eat on Saturday morning

Let's admit the painful truth. Chickpea omelets are not great.

No, not great at all. They require a lot of oil so they don't stick to the pan (even to the fancy non-stick one I bought), lots of additions and spices to make them tasty, and they weigh heavily on the soul and stomach as if it were a plate of hummus ful with two pitas. In short, I'm not a fan of the genre, but I do very much appreciate the nutritional values of a chickpea omelet.

So, if you're stuck with a bag of chickpea flour and have no idea what to do with it, I have a delicious and wonderful solution.

Flat chickpea bread baked in the oven.

In Mediterranean basin countries like Greece and Turkey, there is a flatbread baked in a very hot oven, made from chickpea flour.

The name of the bread is Socca, and it is mainly eaten in the morning.

In my opinion, it's not by chance, because chickpea flour contains a very high amount of dietary fiber that helps with satiety and energy throughout the day. (They know a thing or two there in Greece.)

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How do you eat it?

One serving combined with a protein spread (soy cheese, lentil spread) and a salad can be a wonderful solution for a satisfying breakfast or alternatively for dinner.

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Nutritional values by fitness trainer and nutritionist Noam Bachar:

One serving of bread contains:

250 calories, 23 grams carbohydrates, 11 grams protein, 13 grams fat, 8 mg iron, 16 grams fiber.

Flat Chickpea Bread

3 servings

So what do you need?

1. One cup chickpea flour (150 grams)
2. One cup water
3. Coarse salt
4. Three tablespoons olive oil
5. A little fresh rosemary
6. Half a teaspoon turmeric
7. A baking pan 15 by 20 cm or an oven-safe pan with a diameter of 20 cm

What to do?

Preheat oven to high heat, between 180 and 200 degrees Celsius.

Pour the oil into the pan and place it in the oven to thoroughly heat the oil and pan, for about 10 minutes.

In a bowl, mix the chickpea flour with the salt and add the cup of water.

Mix well until no lumps remain.

Note: The batter should be liquid like pancake batter.

After the pan and oil have heated, pour about half of the batter into the pan and bake for about 10 minutes.

Then pour the other half of the batter into the pan, add a little fresh rosemary and coarse salt, and continue to bake for another 15 minutes.

Until the edges of the bread start to brown and easily separate from the edges of the baking pan.

The bread comes out crispy and fragrant. It must be served immediately when hot and fresh.

• The only downside of Socca is that it doesn't taste good cold and you can't make a large quantity and save it for later.

Do you have more chickpea flour left? Make vegetable patties!