Socca is a gluten free, high protein, vegan flatbread type thing that works as a decent starch for means instead of bread. It’s made out of chickpea flour, which you can buy cheapest in Indian stores, where it is called Besan, or you can buy it in health food stores or other places that sell gluten free flour, or you can grind it in your own grain grinder. This is one of those things though that you can’t grind in your coffee grinder- it won’t work and can easily burn out your machine.
The first time I ever made socca, something happened to it and it started getting all bubbly and foamy, and then I watered it down further, and its texture was perfect- flexible, and crepe like, very delicious. Since then I discovered that what had happened then was a fluke, and it really is supposed to have a crispy pancake like texture, or thick cracker texture, but I’ll admit, I am still trying to figure out what I did “wrong” that first time so that I can repeat it…
Socca is a food originally from Nice, France, and traditionally was made in a stone oven with a cast iron skillet, but can also be done in the oven or on the stovetop if desired, and can be done without cast iron.
Socca Recipe- Chickpea Flour Flatbread
2. Pout a little oil in your skillet, non stick frying pan, or 9 inch round baking pan either in the oven or on the stove top.
3. When hot, pour enough batter to cover the bottom, swirl it around so the entire bottom is covered, then stick it back on the burner on a medium/high heat, or stick it in the broiler.
4. If doing on the stovetop, cook until one side is browned, and then flip over.
5. If cooking in the oven/broiler, cook until blistering on the top. If on the stovetop, cook until the second side is browned.
