November 22, 2010

Socca : Chickpea Flatbread

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


greyout said...

Do you think this would work out with a good, heavy stainless steel pan, as I don't own a cast iron pan? Also, any idea on how well these keep? They seem like the sort of thing it might be nice to do a big batch of and have on hand for the week.

myownprivatekitchen said...

A heavy steel pan might work. You are looking for a pan which can withstand a lot of heat and cooks evenly. I would give it a try if I were you. These keep fairly well in the fridge, for at least a few days and maybe longer. I have made them in larger batches, refrigerated them and eaten them warm or cold throughout the week.

Hope that helps. Thanks for your comment.

Anonymous said...

This is amazing! I make it for my family all the time- my three year old loves it!!

Mel said...

I made these on the stove (didn't have an oven-safe circular cooking dish) and they also worked great! Cooled them for a few minutes before using them as wraps for beef/veggies and they were great!

I used chickpea flour and will try them with fava bean flour next time. Thanks for the recipe!

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