Socca is a southeastern French flatbread made from garbanzo bean flour, essentially a chickpea crepe baked in the oven. I first discovered socca when researching flatbreads of the world and have loved it ever since. Socca may be eaten on its own or with any number of toppings and fillings. It is an excellent gluten-free alternative to traditional wheat-based flatbreads. Braised chicken and stewed pork can be wrapped in socca making an excellent meal.
More or less water may be added to the flour, depending on desired thickness. A 500-degree oven will also work, with a slightly increased cooking time. I have also used flour made from both fava and garbanzo beans, which worked out very well.
1 c garbanzo bean flour
¾ tsp salt
½ tsp ground pepper
1 ½ c cold water
2 tbsp olive oil plus more to coat skillet
10 inch cast iron skillet
1. Place skillet in oven and preheat oven to 525 degrees.
2. Meanwhile, place garbanzo bean flour, salt, pepper, water and oil in a medium mixing bowl and whisk to combine into a batter.
3. Once oven is heated, carefully remove skillet from oven and place on safe surface. Coat skillet with olive oil, add ½ c of batter and spread evenly by rotating skillet around. Return skillet to oven and allow to cook for 5-7 minutes or until edges are golden brown and pulling away from sides of skillet. Using a spatula, loosen socca from skillet, place on flat surface and allow to cool.
4. Repeat step 3 until all batter has been used. May be served warm or room temperature.
Makes 4 ten inch flatbreads