Socca – The Great Alternative!

March 7, 2016

Socca is a delicious and naturally gluten free flatbread.  It is traditionally made with chickpea flour and can be adapted to suit as a pizza crust, dipping flatbread for curries and soups (naan), pancakes, and much more!  It’s delicious when made “crispy” or “soft” to suit your dish.

 

Follow these delicious recipes to try your very own socca with your favourite dishes!

 

 

Crispy Socca

 

This is great for a crispy base to your pizza, bruschetta, flatbread or for dipping in soups.

 

Makes 1-2 rounds of Socca

  • 1 cup Chickpea Flour (or try Bob’s Red Mill Garbanzo and Fava Bean Flour for added nutrition)

  • 1 cup Warm Water

  • 2 tbsp Olive Oil or Avocado Oil

  • 1 tsp Salt

  • Pinch of Pepper

  • Optional Seasoning: depending on your dish:

    • 2 Cloves Minced Garlic or;

    • 1 tsp dried rosemary (coarsely chopped) or;

    • 1 tsp cayenne pepper or chili pepper (our favourite is chipotle!)

  • 1-2 tbsp Olive Oil or Avocado Oil

 

Preheat oven 500°F.  Turn broiler on once the oven is heated.

 

Combine the flour, water, oil and seasoning if using.   Mix with a whisk together until there are no clumps.

 

Place a round (9 – 10 inch) cast iron or ovenproof skillet in the oven – or use any metal pan if you do not want a round base.  Heat for 3-5 minutes.  **If thinner socca is desired heat 2 pans.**

 

Carefully remove pan(s) from the oven and pour in 1 tbsp in each is using two and evenly coat the pan.  Place the pans back in the oven for 1 minute more, just to heat the oil.

 

Pour in half the chickpea batter (whisk in the bowl again quickly if needed) into each pan and swirl pan to ensure the batter is evenly spread around pan.  Place in the oven.

 

Cook for 7-11 minutes (or until the socca is very browned).

 

Soft Socca

 

We prefer this for a softer pizza crust or for eating as an alternative to naan.

 

Makes 1-2 rounds of Soft Socca

  • ¾  cup Chickpea Flour (or try Bob’s Red Mill Garbanzo and Fava Bean Flour for added nutrition)

  • 1 cup + 1 tbsp Warm Water

  • ¾ tbsp Olive Oil or Avocado Oil

  • ¾ tsp Salt

  • Pinch of Pepper

  • Optional Seasoning: depending on your dish:

    • 2 Cloves Minced Garlic (suggested for naan!) or;

    • 1 tsp dried rosemary (coarsely chopped) or;

    • 1 tsp cayenne pepper or chili pepper

    • 1 tsp c

       

      innamon for pancakes

  • 1-2 tbsp Olive Oil or Avocado Oil

 

Preheat the oven to 325°F.  Line a baking sheet (not non stick) with parchment paper.

 

Combine the flour, water, oil and seasoning if using.   Mix with a whisk together until there are no clumps.

 

Pour 1 tbsp of oil into a large non-stick frying pan and coat the pan.  Heat over med-high temperature until when sprinkled with water it sizzles.

 

Pour half the batter in the pan and coat the pan.  Cook until the batter produces tiny bubbles (like a pancake) and flip over.

 

Cook until browned (about 1 minute).  Place on parchment paper and repeat steps with the remaining batter.

 

If using for pizza, arrange toppings on each socca before placing the baking sheet in the oven.  If no toppings are required place the baking sheet with the bare socca into the oven and bake 5-8 minutes.

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