Friday, January 18, 2013

Gluten Free Chickpea Flatbread

accidentally gluten-free.
Socca: Crispy Chickpea Flatbread
Socca, fresh from the oven, dusted with sea salt, black pepper and cumin, with a side of fresh arugula.
If you've read my blog at all, you know I don't really shy away from the gluten. This is one of only a few gluten free recipes in my arsenal, but it is always in heavy rotation. Socca is a fantastically flavorful flatbread that cooks up in a snap and is almost additively simple to make. Because the ratio of flour to water is 1 : 1 it can be easily doubled or halved and, as a bonus, is also super easy to remember. Chickpea flour is naturally gluten free and a must have for any vegetarian/ vegan/ pantry. Add a little olive oil, some salt and pepper and a dash of cumin and you've got the makings for a delicious and incredibly inexpensive, crispy, bread-y treat. The flatbreads can be sliced up into little squares for snacking, or kept whole and eaten as a kind of chickpea crepe, filled with greens or vegetables. 

Socca batter, ready for the oven.
Socca Recipe
(makes about 6-8 flatbreads)

You will need an 8" oven safe skillet for this recipe.

2c chickpea flour
2c water
2 1/2tbsp olive oil
1tsp ground cumin
1/2tsp salt

Salt, pepper and ground cumin
for the finished socca.

Prepare your chickpea batter:
Combine water, flour, 1 1/2tbsp of the olive oil, salt and ground cumin in a medium bowl.
Whisk to combine, cover and set aside for at least 1 hour.

Place about half of the remaining olive oil in your skillet.
Position a rack in the top third of your oven and 
preheat broiler.

Socca with beautifully crisped edges, fresh from the broiler.
Once the oven and pan are heated, CAREFULLY with a potholder or towel
remove pan from the oven, give your socca batter a quick stir,
and add about 1/4cup to the hot oiled pan, swirling until pan is well coated. 
Place back in the oven. 
Cook until socca begins to brown around the edges and bubble,
approximately 5 minutes but times will vary.
Use a spatula to slide cooked socca from pan onto a cutting board.
Sprinkle with salt, pepper and cumin.
Repeat cooking process with remaining socca batter,
adding a bit more olive oil between each batch.

Serve warm. 

Oh yeah.


  1. This looks awesome! I have been trying to consume less gluten but I still like me my bread :) Candied oranges didn't happen today but I plan on it tomorrow! Thanks for all the great inspirations Kara!!!

    1. Thank you for visiting, and for all of your great feedback!! I'm with you on the bread, could never live without it ;)

  2. This looks amazing! Thanks for the recipe. I will have to try these soon.

  3. Thank you! Would love to hear how yours turn out! Just be careful, they're a little addictive ;)