Chickpea Flatbread

As part of my Farmer's Market Feast we created a flat bread made with chickpea flour instead of all purpose flour. This is a gluten free, healthy and flavorful substitute for traditional flat bread. My original idea for this came from the chickpea pizzas that were all over Northern Italy. We had this flat bread with simple cheese and herb toppings, but this can easily be the base for a tomato sauce and actual pizza toppings. For this I used  Bob Mill's chickpea flour and rosemary from the the street side planter boxes on Brannan Street between 2nd and Delancy. As a topping we used grated Capricious Goat Cheese from the Achadinha Cheese Company in Petaluma.

Ingredients:
2 cups chickpea flour
1/2 plus 1/4 teaspoons salt
3 cups water, divided
2 teaspoons minced fresh rosemary
9 tablespoons olive oil, divided
9 tablespoons capricious goat cheese, grated
Ground pepper
Garlic powder
Za'tar

Directions:

1. Sift the chickpea flour and salt into a large bowl.

2. Gradually add 1 cup of water, whisking until smooth.

3. Whisk in the remaining water. Add in the rosemary. Let mixture stand for 30 minutes.

4. Preheat the broiler.
5. Drizzle a large non-stick oven proof skillet with 1 tablespoon of olive oil. Pour 1/3 of the batter into the skillet. Drizzle with more olive oil. Cook until the top is almost set - about 4 minutes. Pierce the bubble with a knife.
6. Sprinkle with 3 tablespoons of grated cheese and sprinkle some ground pepper. Here you can sprinkle on the garlic powder and za'tar if you want.
7. Place skillet in broiler until golden - about 4-5 minutes. Slide onto a platter or cutting board and cut into wedges.