Friday, September 7, 2012

Chickpea Flatbread (Socca)

I had a craving the other night for some simple skillet bread. I searched the web and found this easy recipe and started mixing everything up. To my dismay, I failed to notice that you have to let the mixture rest for 2-3 hours before making them. I was disappointed but motived to get up the next morning and cook them up!


  • 1 cup chickpea flour
  • 1 cup plus 2 T water
  • 1 tsp. sea salt
  • 1/4-1/2 tsp. freshly ground cumin 
  • A dash off cayenne pepper 
  • A few twists of freshly ground pepper
  • 1 1/2 T olive oil (plus more for brushing griddle)

Whisk together the chickpea flour, water, spices, salt, and olive oil. Cover container and let rest for 2-3 hours at room temperature.

When ready to cook Socca, preheat broiler. When broiler is hot, brush cast iron griddle or frying pan with olive oil, heat under the broiler for 2-3 minutes, then remove from oven and pour on a thin layer of batter.

Cook Socca under the broiler until it has firmed and well-browned, especially on the edges. For me, this took 3-5 minutes under the broiler. I flipped each one halfway through, making sure it wasn't stuck to the skillet. Continue to make Socca pancakes like this, brushing the griddle with oil and heating it between each one.

Try to not make them too thick or they stay doughy on the inside. They really are best served warm. I tried heating one up the next day and it wasn't as good. They are supper yummy fresh! 

Makes 3 flatbreads 

If you don't have chickpea flour at home, I recommend buying it. I often substitute it for white flour in savory recipes. It has a nice nutty flavor and has more nutrients! 

Adapted from Kayln's Kitchen

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