Whenever I ask someone on a grainfree diet what the one thing they miss eating most is, the answer is inevitably bread! I’m no different! I spend a great deal of time in the kitchen coming up with bread alternatives. I have Grain Free Sandwich Bread, Focaccia and CornBread recipes on the blog already and now I have Socca Flatbreads to add to the list! Crispy and crunchy, they are perfect for dipping or topping and they pretty much go with anything!
The idea for Socca Flatbreads all began when I was gifted a packet of Chickpea Flour from Indigo Herbs. It wasn’t an ingredient that I was very familiar with. I’d heard about it before but never cooked with it so I did some research and found that it makes a great bread. Socca originates in Nice, France which surprised me as I’d assumed it was a Middle Eastern dish. In Nice it is often eaten as an appetiser with a cool, crisp glass of Rosé wine. Sounds like utter heaven to me.
And the best bit? Socca Flatbreads are so easy to make. Containing just 3 ingredients, plus some seasoning and whatever toppings you fancy, they take less than 10 minutes to cook. Perfect for a quick and easy lunch or light dinner!
Turn on the grill (broiler) section of your oven.
Add a tablespoon of olive oil to the frying pan and heat the pan on high to get the oil really hot. While the oil is heating, mix together the chickpea flour and the water. Make sure you mix it thoroughly to remove any lumps. Season the batter with salt and pepper.
Once the oil is heated, carefully pour or spoon half of the batter into the frying pan. Spread it out using the back of the spoon so that the whole base of the pan is covered. Then place the pan under the grill for about 6-8 minutes flipping halfway through when the top starts to brown. You are looking for a slight charring so the Socca Bread browns under the grill.
Once both sides are golden brown, remove from the pan and allow to cool. Then you can cut it into slices for dipping or top with whatever ingredients are your favourite.
I topped one with goat’s cheese, red chard and chives and a drizzle of olive oil. The other one I used cherry tomatoes, red onion and coriander. There are so many different flavour combinations you could use. A garlic version is definitely in my future as well as a mozzarella and roasted vegetables one.
These Socca Flatbreads are so versatile. I would also use them as a substitute for naan or pitta. You could add different spices to the batter. A turmeric Socca flatbread would go well with a yoghurt and cucumber topping or maybe even a chilli flatbread? Smoky paprika flatbread to dip into the garlic oil of Gambas Al Ajillo, the options really are endless.
I’m also thinking about creating a larger version and using it as a pizza base. I’m sure tiny versions used as blinis would work well as canapés too. What would be your favourite topping for a flatbread? Leave me your version in the comments!
Thanks to Indigo Herbs for sponsoring this post. They are an online shop for healthy ingredients, superfoods, vitamins, essential oils and even beauty products. Go to their website to buy chickpea flour for this recipe and see all the other great products they have online.
Dietary & Allergy Information for Socca Flatbreads
These Socca Flatbreads are Grain-Free, Gluten-Free, Dairy-Free & Refined-Sugar Free. Also suitable for Vegan, Vegetarian & Low Carb diets.
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