Chickpea Flatbread

Add the following to a coffee grinder and pulse until fine:

3 tbsp short-grain brown rice
1 tbsp sesame seeds

Add the ground rice and seeds to a medium mixing bowl along with:

3/4 cup chickpea flour
1 tsp mild paprika
1/4 tsp ground cumin
1/8 tsp garlic powder
few cracks black pepper
3/8 tsp salt
1 cup hot water

Whisk the mixture to combine, and allow to sit at room temperature for 1-2 hours.  The dry ingredients in the batter will hydrate as it sits and any lumps can easily be whisked out after that.

Heat the oven to 400°F with a medium-sized baking stoneware inside.  Once the oven and the stone have pre-heated, pour the batter onto the middle of the stone and let it spread outwards towards the edges.  Bake for 20 minutes, until the bottom of the flatbread has just started to brown.  Remove the flatbread using a straight metal spatula and serve while still warm.

[Notes: dry to wet ratio in this recipe is 5:4, while the ratio in many recipes for Italian socca are closer to 4:5 or 2:3.  flatbread is a complete protein with the addition of rice and sesame to the chickpeas.]