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Socca

Socca is a traditional street food in the south of France. It's often served as a flatbread with just salt, pepper oil and eaten straight up. I usually like to eat mine with curries where you'd normally use naan bread. I love naan but it's super time consuming. So naturally, socca wins by being gluten free, a whole lot healthier and lighter, and takes only 10 mins to whip up. The longer you let the batter rest the better but you definitely don't have to in order for this to work. I mention my favourite ways to dress it up and give it flavour but get creative! Anything goes with this little magical chickpea pancake.





Prep 5 min

Cook 5

Total 10 min


INGREDIENTS


  • 1 cup chickpea flour

  • 1 tbsp olive oil + more for frying

  • 1/2 tsp salt

  • 1 cup water + more if needed

  • 1/2 tsp cumin (optional)


Garnishes (optional)

  • Olive oil, ghee or butter

  • Minced garlic

  • Parsley or cilantro, minced

  • Minced chili pepper or chili flakes

  • Flaky salt


DIRECTIONS


In a large bowl whisk together the chickpea flour, water, salt, cumin (if using), and olive oil. Make sure you got all the lumps out and it is smooth. It should be a thick but pourable consistency. I like my socca a little thicker, but if you want yours thinner you can add more water.


Preheat a nonstick skillet or, (a well seasoned cast iron) over medium high heat. Add a little oil and swirl around. Pour about 1/4 of the mixture into the pan. Tilt skillet so it spreads out to a large sized pancake. Cook until well browned and crisped underneath about 3 minutes. Flip and cook just for a moment on the other side. Transfer to a plate or cookie sheet and keep in a preheated oven to about 300' to keep warm while you fry the rest.


Once ready to serve I like to drizzle a little oil or melted butter on top, minced garlic, herbs, and flaky sea salt. Cut into triangles if desired.



TIPS


This is best hot and fresh. It is ok reheated but with leftovers, I usually tear into pieces, drizzle with olive oil and bake in the oven preheated to 325' for about 20-30 minutes to make chickpea flour croutons for salads!


You can thin out the batter even more with more water and make crepes. Roll anything inside, hummus, veggies, cheeses etc.