Socca (Gluten Free Flatbread)

Socca gluten free flatbread

Since I started my gluten free diet I have researched a lot of gluten free bread recipes. Most of them have put me off because of the long lists of exotic ingredients that I don’t have on hand or want to buy just for one recipe. So when I came across a recipe for socca, a flatbread made with only chickpea flour, oil and water, I knew I had to give it a try. 

Yes, chickpea flour is an exotic ingredient, but I’m much happier to buy one exotic ingredient than a whole bunch. You can find it at Asian or Indian grocers relatively cheaply (I think mine cost around $3 for a kilo (2lb)). It is also known as besan flour.

This flatbread is like a giant crispy pancake, and is best served as soon as it’s cooked. It can be used for dipping, as a wrap or as a pizza base (more on that soon). Being a vegetarian I also like the fact that it’s high in protein because of the chickpea flour.

Ingredients (makes one large or two small flatbreads)

1 cup chickpea flour

1 cup water

1.5 tbsp olive oil

Pinch of salt

Socca gluten free batter

Method

Mix the flour, water and oil together. Leave to stand at room temperature for at least half an hour, up to several hours.

Heat some extra oil in a frying pan on the highest heat. Once the pan is hot, pour in the batter until it covers the entire pan.

Gluten free easy flatbread

Cook until the underside is browned, then flip over and cook until the other side has browned.

Eat straight away. If you have leftover batter you can keep it in the fridge for a few days, and cook it just before you want to eat it (I do this sometimes for an easy breakfast).

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Comments

  1. Once again a very interesting recipe.

  2. That looks tasty! I had to go gluten-free for a few months, several years back, and I found the best recipes were for foods traditional to other cultures, that had always been made without wheat. Any of the westernized recipes, where someone had tried to make something like we’d eat made with wheat just didn’t taste right, and you’re right, had a laundry list of uncommon ingredients.

    I have a recipe for chocolate cake made with chickpeas, instead of flour. I’ll find that and send it to you. It was my birthday cake that year, and pretty good.

    • I definitely agree, traditional foods are wonderful for eating gluten free. We went to an Indian restaurant and had the most lovely veggie fritters that were bettered in chickpea flour. I’m going to try making them at home this week. And pretty much all Asian food (minus the soy sauce) is fine too. Whereas gluten free pasta and bread just don’t taste very good and are expensive.

      I’d love the recipe for the chocolate cake, it sounds yum 🙂

  3. I’d never heard of socca, but it looks nice and hearty – and would probably be perfect with a vegetable tajine or Ethiopian curry. I’ll have to find some chickpea flour and give it a try. Thanks for sharing.

  4. My digestion rejects garbanzos, but socca made from yellow split peas is not only tolerated but delicious! I soak most seeds, making the nutrients more bioavailable. So I soak the dried peas overnight, put them in the blender with salt (olive oil optional) and water enough to process into a smooth batter. Grape seed oil coating my little cast iron skillet doesn’t smoke like olive oil (I cook socca slowly over medium – low heat and olive oil still smokes). My 4-year-old grandson loves Socca Pizza with pesto or guacamole or marinara sauce, and whatever small – cut veggies I have on hand, topped with sliced olives.

Trackbacks

  1. […] an okay pizza base, but sometimes difficult to roll out and a bit crumbly. When I started making socca (a flatbread made from chickpea flour), I began to wonder whether I could use it as a pizza […]

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