accidentally gluten-free.
Socca: Crispy Chickpea Flatbread
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| 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.
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| 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.
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| 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.
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| Oh yeah. |
