Moroccan Flat Bread

By Nancy Buchanan

5 comments

25/3/2013

by Nancy Buchanan on March 25, 2013

Moroccan Street Bread  Moroccan Flat Bread So what do you make for people who can’t have gluten?

The simple answer is “lots of things” -  soups, salads, meat and rice dishes all come to mind.  But when it comes to breads, the answer is not so simple and a question  that I wrangled with a bit this past  semester.  I was teaching a class on cultural foods and several of my students could not have gluten.  Since they needed to sample to dishes I demonstrated in class  I had to find some alternatives and in the process, found some absolutely fabulous dishes – such as this  gluten free Moroccan Flat Bread.  Made with chickpea flour, it is Morocco’s version of socca,  a chickpea flour pancake that is  a common street food in Nice. This  Moroccan Flat Bread is thicker – it has an almost custardy texture and is generally served with a sprinkling of cumin  and a dab of harissa.

And it is really, really good.

And really, really easy.

In class, we enjoyed this  Moroccan Flat Bread straight out of the pan, but it would be great served alongside a salad, with soup, or as an appetizer  (maybe with a little tapenade or tomato salsa!) or  as part of a mezze platter.

Moroccan Flat Bread

Prep Time: 15 minutes

Cook Time: 50 minutes

1 hour, 5 minutes

Yield: 8 servings

Ingredients

  • 1 large egg
  • 1/4 cup extra virgin olive oil plus more for brushing
  • 2 tsp. salt
  • 4 1/2 cups lukewarm water
  • 2 2/3 cups chickpea flour, sifted
  • ground cumin and/or harissa for serving

Instructions

  1. In a blender or a food processor blend the olive oil and the egg until it's foamy. Add the salt and half of the water and blend. Add half of the chickpea flour and blend until smooth. Add the remaining flour and water. If the mixture has any lumps, pass through a fine mesh strainer set over a large bowl. Cover and refrigerate the batter overnight or up to 2 days.
  2. If you have a pizza stone, place it in the oven and Pre heat the oven to 500 degrees - if you don't have a pizza stone, just pre heat the oven. Brush a 12 inch cast iron skillet with olive oil. If aren't using a pizza stone, pre heat the skillet in the oven for 3 minutes. Whisk the batter so that it's fully blended and pour into the skillet. Bake for 30 minutes. Brush the top of the bread with olive oil and cover about 2/3 of the skillet with a baking sheet. Turn off the oven and bake for another 20 minutes or until the top is a deep golden brown and nicely glazed.
  3. Remove from oven and using a spatula, loosen the edges and bottom of the bread and slide it onto a cutting board. Cut into triangles or rectangles and serve warm or at room temperature.
  Moroccan Flat Bread

 

 

 

 

 

 

And it was not only a hit with me, but with my students!

 

 

 

To be honest, baking with gluten free ingredients isn’t something that I’ve done a lot – there is an art to it

PinExt  Moroccan Flat Bread

Share

{ 5 comments… read them below or add one }

Cookin Canuck March 25, 2013 at 8:46 pm

I made a version of this a couple of years ago and loved the texture. Thank you for remind me of that bread. Your version looks fantastic!

Reply

Nancy April 2, 2013 at 11:33 am

Thanks Dara!! This is my “ace in the hole” when I’m doing appetizers for my GF friends!!

Reply

Madonna/aka/Ms. Lemon March 27, 2013 at 10:57 am

Have to try this.

Reply

Brandon @ Kitchen Konfidence March 27, 2013 at 12:11 pm

So simple! I have a bag of chickpea flour sitting in my cupboard, and I am always looking for new ways of using it!

Reply

Priscilla | ShesCookin March 28, 2013 at 4:36 pm

I’m intrigued by the custard-y texture and have been wanting to experiment with chickpea flour. Adding to the list!

Reply

Leave a Comment

Previous post:

Next post: