Savoury Flat bread

[boonderoostudio]

Yesterday I tried to make the Savoury Flat Bread in Gluten free cooking. Aside from the fact that half way through we had a major power failure and it didn't finish cooking  I'm not sure as to how long it should cook for (no mention of time in book). It did have a soft crust on top, but the taste wasn't what I expected ... mind you the chick peas were well past their use by date. Is there anyone out there who has made this, and can tell me about their experience with this recipe. Thanks!

[cookie1]

I hope someone can help.

[Thermomixer]

Sorry, keep forgetting to check the recipe.

[I Love Bimby!]

I might try to have a go tomorrow and see.

[boonderoostudio]

I've bumped this as I'm wondering if anyone has ever made this bread . I made the artichoke dip to go with it, the dip which was a great success but the bread didn't seem right.

[Thermomixer]

Thanks for bumping - I had marked it as Unread to get the book and look - will check it.

[cookie1]

Sorry I haven't tried it. I'm too busy trying Isi's bread........and eating it.

[Thermomixer]

Ok,  now I see your problem !!  It is more of a pancake - in Italy it is called cecina

http://food.theatlantic.com/home-cooking/-frances-versatile-pancake.php

and in France it is called socca

http://food.theatlantic.com/home-cooking/-frances-versatile-pancake.php

Treat it as a pancake and you'll be right.  Sorry for taking so long to get to it,

[I Love Bimby!]

Sorry, I hadn't gotten to it either - no Internet access to remind myself 

[achookwoman]

Boondy! have been reading with interest your adventures with  the gluten free bread.     When i want to make anything this exotic I dip into  'The Good Life Bread Book".  an Earth Garden Publication.   It is full of very interesting bread made by very interesting people. It costs about $20.

[brazen20au]

i've made it and wouldn't make it again 

[boonderoostudio]

Thanks for the replies. But Brazen why wouldn't you make it again? Was it the taste or the texture

[Thermomixer]

OK - tell you how I know about cecina - we had it in Italy in May and I thought - great recipe to make in the TMX because you could grind your own dried chickpeas.

Came home and made some, but not quite like the tasty pieces we had in Florence.  Made another lot and thought that it was good enough to post, but haven't gotten around to it.

Now, I find out that there is already a recipe in the GF book!!  Still, I think cooking in a frypan is better than the oven (IMHO - despite not having tried to do it in the oven   )

[brazen20au]

i didin't mind it straight out of the oven but the leftovers were foul in everyway. no one else in my family would touch it at all

[Thermomixer]

  - might have to give my recipe a go again and see if it is worth posting?