Socca

This recipe is a type of flatbread or pancake that is made with chickpea flour. It is gluten free and suitable for vegans. My favourite version has shredded chard and garlic mixed into the batter. I serve it as a gluten free alternative to flatbreads. The Socca can be cut into wedges or served whole with a topping as a type of simple fresh pizza. 

My favourite version with chard and garlic.

Smaller portion, left whole with a fresh salsa topping.

The batter can also be poured over leftover vegetables to make a big veggie pancake, this also has a little turmeric and spices added. The Socca can also be finished in the oven, this is good to do if the Socca is thick and needs a little more time to cook through.

Socca

½ cup chickpea flour ½ cup water ½ teaspoon salt 1 tablespoon olive oil   Extra oil for cooking

Optional ½ cup finely shredded silverbeet /chard 1 clove garlic, crushed ½ teaspoon baking powder

 

Combine the chickpea flour, salt, oil and water in a bowl. Whisk thoroughly and then leave to stand for at least 30 minutes, preferably longer so that the flour is thoroughly hydrated.

Preheat oven and a large cast iron frypan /skillet on the highest temperature you can, it needs to be really hot.

Carefully remove the pan from the oven and swirl a little oil around the pan. Pour the Socca batter into the pan, swirl to cover the base of the pan. Put it back into the oven and bake until set and the surface is golden brown and hopefully with crispy edges.

Remove from the oven. Use a large spatula to assist and slide the Socca onto a cutting board or plate. Cut into wedges as you would flatbreads.

 

Cooking the first side.

Turned over and cooking the second side.