Socca is a naturally gluten-free flatbread made from chickpea flour. Savory and simply seasoned, it’s the perfect side to a grain-free dinner or base for any number of culinary creations!
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If you follow my Instagram account, you know I’ve been going on about my journey to eliminate as many grains as possible from my diet.
The thing is, making bread is one of my favorite things to do! I mean, eating it is not far down the list either…
So, instead of depriving myself of something I love so dearly, I’ve been making a concerted effort to treat myself when it’s really worth it (Hello, homemade everything seasoning French bread!) and to go grain-free the rest of the time.
Because, let’s face it, not all bread is worth eating.
Some of my favorite grain-free recipes are Korean Zucchini Pancakes (Paleo!), Pineapple Fried Quinoa (quinoa is actually a seed, not a grain), and this Grain Free Buddha Bowl (throw some hot sauce on this baby!)
In an effort to make something garlic bread-ish to go with meatballs I made last week, my brain reminded me of socca.
What is Socca?
Whether it’s prepared as a thick slice, as I have done here, as a thin crepe-like pancake, or as something in between, socca is an excellent, naturally-gluten free flatbread alternative made from chickpea flour.
Also known as gram flour or besan, chickpea flour is a staple in Bangladeshi, Burmese, Nepali, Pakistani and Sri Lankan cuisines.
The dish I have for you today is traditionally from France, but I’m pretty sure they make it all over Italy, too.
Socca is a thin, unleavened pancake or flatbread that is prepared in a very hot pan or in the oven. A lot of good olive oil is used, and the result is a firm yet creamy, savory, crispy edged slice of gluten-free heaven.
The ways to prepare socca are endless, and every home will have their own technique for doing so.
This is simply one of them! And an easy one at that.
Do you see those crispy, bubbled edges? That comes from cooking completely undisturbed an a nice, hot coating of oil for 8-10 minutes.
The socca cooks through leaving the middle soft but firm. The edges get that crisped up, caramelized, flavorful edge you want.
I topped mine with freshly grated parmesan cheese at the end and then let it melt while the socca finished its final minutes of cooking.
You can leave the cheese off if you want to keep it dairy free and vegan, though!
I’m madly in love with this result, and it could not be more hands off.
You do need to let the batter sit for at the very least 30 minutes before cooking. This is so that the chickpea flour has a chance to rehydrate. Letting it rehydrate gives you a creamy, fuller batter. It also mellows the flavor of the chickpea flour.
I let it sit for 4 hours before preparing the socca you see here. You could mix it in the morning and let it sit until you get home from work.
This recipe is very basic and could be used as a jumping off point for your imagination! Here are some really cool recipes from other bloggers that start with socca:
Make this recipe simple with these tools below!