SOCCA

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.

I first 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.



INGREDIENTS

·         125 g (4½ oz) chickpea flour

·         8 fl oz water

·         1½ tbsps extra-virgin olive oil, plus more for the pan

·         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).


METHOD

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.