A naturally gluten-free chickpea flatbread
Socca is a traditional dish from Nice, and as with many
traditional dishes, there are a dozen different ways you can make it.
tasted socca on a press visit to Nice. It was a glorious day; none of us wanted
too much to eat, but once we started chomping on socca, freshly made on a large
flat pan perched on top of a 40-gallon oil drum in which a fire was burning
gently, we couldn’t stop.
This ridiculously simple flat bread is made out of chickpea
flour, water, olive oil and salt is absolutely delicious, cheap as chips, and
super easy! Just blend and cook, as if you were making pancakes. This bread is
high in protein, low in carbohydrates, and is gluten free, dairy free, egg
free, nut free, soy free and sugar free – a perfect allergy free flat bread.
125 g (4½ oz) chickpea flour
8 fl oz water
1½ tbsps extra-virgin olive oil, plus more for
½ teaspoon salt
Optional seasonings: 1 tablespoon chopped fresh herbs
(rosemary, thyme, oregano), 1-2 cloves minced garlic, ½ teaspoon spice (chili
powder, cumin, smoked paprika).
1. Whisk together the chickpea flour, water, olive oil, and
salt in a small bowl. Let rest for 1/2 hour to 2 hours to give the flour time
to absorb the water.
2. Add a teaspoon or so of olive oil and swirl to coat the
bottom of a shallow skillet or crepe pan. Whisk the chickpea batter quickly and
then pour half into the pan. Tilt the pan so the batter coats the entire
surface of the pan.
3. After about 2-3 minutes, when the edges are firm, gently
lift the pancake and flip it. Cook on the other side for another 2 to 3
minutes, until both surfaces are dry and beginning to brown.
Socca is pretty addictive all on its own. Serve it warm with
some cheeses and cured olives as an easy appetiser. For something a little
different, pile it with salad greens and cut it into wedges.