• chef janet

Socca Gluten-Free Flatbread

Four ingredients are all you need for this gluten-free recipe. Socca is made with chickpea flour and can be a base for just about anything. Make it thin and use it as a wrap, thicker and use it as a pizza crust or add some green onion and your favorite herbs and spices and eat it solo. It has endless possibilities. See some variations below.

Makes 3 thick pancakes


1 cup chickpea flour

1 cup water

1 Tbsp olive oil

3/4 tsp salt

  1. Mix all the ingredients together and put in the refrigerator for 30 minutes (or even overnight). This allows the flour time to fully hydrate.

  2. Heat an 8-10" skillet over high heat for 2-3 minutes.

  3. If using a non-stick skillet use a paper towel to wipe a very light coating of oil. Otherwise, swirl 1-2 tsps oil onto the pan.

  4. For a thin socca, pour about 1/3 cup batter into the pan and swirl to coat. For a thick socca add 2/3 cups batter. Turn the heat down to medium low and cook 3-4 minutes (longer for thicker socca) or until the bottom is golden brown.

  5. To use as a wrap I stop here without cooking on the other side. This keeps it soft. Otherwise, flip and cook 2-3 minutes.


To the batter, add:

Mexican flavor: 1/4 cup chopped green onion, 1 Tbsp chopped cilantro and 1/2 tsp cumin.

Italian: 1 Tbsp fresh chopped parsley, 1/8 tsp garlic powder, and 1/2 tsp dried Italian herbs.

Indian: 1/2 c chopped green onion, 1/8 tsp each of ground clove, cinnamon, cardamom, cumin, mustard seed, chili and turmeric.


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