Socca (Chickpea Flatbread)

Socca, also know as farinata, is a thin, unleavened pancake or crêpe, made of chickpea flour. Traditionally it’s cooked in a wood oven then cut and served hot or warm but as you will see here a simple skillet and hot oven will also do the trick.

This recipe is completely foolproof and could not be easier to prepare. Socca is just flour, salt and water that’s cooked in a hot oiled skillet.  The chickpea flour gives this flatbread an authentic and nutty flavor with a slightly crunchy texture. It’s also naturally gluten-free and full of protein and fiber.

Perhaps the best part about socca is its versatility. It makes an excellent alternative to white flour tortillas, pizza dough, crepes, or even flatbreads. You can flavor it with different seasonings, herbs or vegetables and it can be served with a sweet or savory twist. I’ve eaten plain as it is, used it as a dipper to stew and as a sandwich stuffed with yummy fillings. Consider it your blank canvas and do with it as you see fit.

The resting time for the batter is optional, but doing so results in a more intense flavor and less gritty texture. If your in a hurry, no worries, just let the batter sit while the oven heats up. I’ve tried it both ways with delicious results each time. Once the socca is done, gently lift with a spatula, pull apart or slice, and enjoy hot or warm!

Socca (Chickpea Flatbread)
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 1 large flatbread
Ingredients
  • 1 cup chickpea flour
  • 1 teaspoon salt
  • 1½ of cups water
  • 3 tablespoons olive oil
Directions
  1. Add the flour and salt to a large mixing bowl. Slowly pour in the water, whisking to get rid of any lumps. Cover with a towel, and let it sit, while oven heats or up to 12 hours. The batter should be pretty runny.
  2. When ready to bake, heat the oven to 450 degrees. Put the oil in a deep 12-inch round pan or skillet and place in the heated oven. Wait a few minutes for the oil to get hot, but not smoking. Carefully remove the pan and pour in the batter. Return the skillet to the oven.
  3. Bake for 45-50 minutes, or until the flatbread is browned on top and crisp around the edges.
  4. Let it cool slightly in the pan, then remove it using a narrow spatula and sliding it under the bottom. Cut or tear into wedges and serve.
 

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By | 2018-06-01T09:36:50+00:00 March 20th, 2018|breads/muffins, Dairy & Soy Free Bread/Muffin, Food|2 Comments

2 Comments

  1. […] I made this 1-pot Lentil Dal last night for Jason and I and we LOVED it. I served it with brown rice, roasted carrots and chickpea flatbread. […]

  2. […] this recipe I used my chickpea flatbread for the crust. It’s naturally gluten-free and gives the dish additional protein and fiber.I chose […]

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