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
Mix all the ingredients together and put in the refrigerator for 30 minutes (or even overnight). This allows the flour time to fully hydrate.
Heat an 8-10" skillet over high heat for 2-3 minutes.
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.
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.
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.