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Socca
Socca
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Prep Time:
5 minutes
Cook Time:
8 minutes
Total Time:
43 minutes
Versatile gluten-free Socca flatbread ideal for dipping or pizza crust.
Ingredients:
  • 1 1/2 cups chickpea flour
  • 3 tablespoons olive oil, divided
  • 1 cup water
Instructions:
  • Mix socca ingredients: In a medium bowl, blend chickpea flour, 2 tablespoons of olive oil, salt, and water. Whisk vigorously until a smooth batter forms. If too thick, add water one tablespoon at a time until it resembles pancake batter. The batter should fall in a thick ribbon when the whisk is lifted.
  • Allow the batter to rest for 30 minutes before cooking.
  • Preheat nonstick or cast iron skillet: Warm up a large nonstick or well-seasoned cast iron pan over medium-high heat and drizzle with 1/2 tablespoon of olive oil.
  • Prepare and cook the socca: Pour half of the socca batter into the hot pan, swirling to distribute it evenly. Cook for about 2 minutes until the top is nearly set and bubbles have formed. Flip with a large spatula and cook for another minute until golden brown. Repeat with the remaining batter and olive oil.
  • Socca is ready to enjoy immediately once out of the pan. Serve it whole with pizza toppings, slice into triangles for dipping, or fill with sandwich fixings by cutting it in half.

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