Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Wednesday, May 6, 2009

Skillet Flatbread

While searching for socca recipes that looked good, I came across this recipe here for skillet flatbread. It's made the exact same way as socca, but it uses different flour. Now that looked intriguing, so I tried it, using cornmeal instead of chickpea flour. It turned out really good, crispier than socca and reminiscent of a cracker. This recipe is easy and fast and definitely a keeper. Unlike the socca which I prefer to make on the stovetop, I prefer to make this particular flat bread in the oven because it gets a little more crisp that way. It's good eaten plain and hot right out of the skillet or after it has cooled. I chose to use two 8 inch cast iron skillets for cooking, not one 10 inch skillet, as this flat bread is best when it is thin. I offered this to the girls as "Cracker Bread" and they gobbled it right up - score for Mommy!

1 cup cornmeal
1 cup water

2 tbsp. olive oil
1/2 tsp. salt

1 tbsp. chopped fresh chives

Whisk together the cornmeal and the water. Add the olive oil, salt and chives. Set aside for about 30 minutes to let the cornmeal soften slightly.

Method #1
Place two 8 inch skillets (or one 10 inch cast iron skillet) in the oven. Preheat oven to 450 degrees. Take hot skillets out of the oven. Add 1 tbsp. olive oil to each, swirl to distribute. Divide batter between the pans (about 1 cup of batter per pan) and swirl to cover the bottom of the pan. Return to the oven and bake for about 20 minutes. Broil for 1 minute if desired to crisp the top slightly. Remove from the oven and transfer to a pla
te to cool for one minute. Cut into wedges and serve hot. Season with salt and pepper if desired.

Method #1
Heat two 8 inch cast iron skillets over medium heat. Pour in 1 tbsp. olive oil into each pan and swirl to distribute. Divide the batter between the two pans, swirling the batter as needed to distribute evenly. Cook about 10 minutes or until bottoms are crispy brown. Flip and cook on the other side until crispy. Remove to a plate and let cool for 1 minute. Cut into wedges and serve hot, seasoned with salt and pepper as desired.

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