Easy Chickpea flatbread - Socca
This is hand on heart the easiest flatbread you can make and it’s naturally gluten-free! Socca is a traditional French dish from Nice where I partly grew up. It was probably my favourite street food. Cooked on very hot grills, they were usually served in a cone of brown paper with a sprinkling of coarse sea salt, pepper, and maybe some thyme or rosemary. It is one of those South of France classics for which everyone has their own technique for cooking, but the ingredients are pretty much always the same: equal parts chickpea flour and water, add olive oil and that’s it. Simple!
ingredients
serves 6-8
150g gram flour (chickpea flour)
150g water
3 tablespoon extra virgin olive oil
Extra olive oil for the pan
Extras:
Ground cumin
Sweet smoked paprika
Fresh rosemary
method
prep time: 5mins
Setting time : 30mins-2hours
Cooking time: 10mins
In a medium bowl add the flour, water, olive oil and spice if using and mix well.
Cover and leave to rest for minimum 30mins, up to 2 hours.
When ready for cooking, preheat the oven to 220-240°C.
Heat a cast iron pan in the pre-heated oven for 5 minutes.
Add 1 tablespoon of olive oil and swirl around the hot pan.
Add the batter and sprinkle with rosemary.
Cook the socca for about 7-10 minutes.
It is ready when you can see crispy edges and a slightly blistered/broken surface in the centre. The inside should still be moist.
the health boost tip
This super quick and easy flat bread is fantastic for quick healthy lunches in the summer, teamed up with houmous, salads and chopped vegetables, or as a base for a homemade pizza. Naturally gluten free and also containing protein from the chickpeas.
