Homemade Socca (Farinata) Recipe (Gluten-Free Flatbread)
Socca also known as farinata is one of the easy and quick homemade gluten free flatbread that’s great as sides for soups, salads, as snack, a new canvas for any kind of toppings. This vegan bread
needs just 2 main ingredient – chickpea flour and water!
Servings: 4 servings
- 1 cup chickpea flour or garbanzo flour
- 1 cup water
- Kosher salt for taste
- 3 tablespoon olive oil
Socca is prepared with a base of 1:1 – chickpea flour : water.Please note from mentioned 1 cup flour, you can make 1 or 2 flat breads in 10 inch cast iron pan. 1 thick flatbread or 2 thin and crispy flatbread. The number of flat breads to make will depend on the size of your skillet, Into a bowl add chickpea flour, water, salt. Whisk together all ingredients into a smooth batter.Note: you can add additional flavors to the bread by adding spices and herbs. Italian herbs, basil, cayenne pepper, pepper powder, garlic powder, cumin powder, shallots, red chili flakes, rosemary & thyme. Use which ever is your favorite spice or herbs Cover the batter with cloth and rest it at room temperature for minimum 1 hour at room temperate. The batter can rest up to 8 hours at room temperature if you want to make it in advance. As the flour is made of raw garbanzo beans and not roasted beans, resting is mandatory which will let the gases out of the beans.Pro-Tip: don’t skip resting the flour.
When ready to make bread, adjust rack at top third of the oven, place an 10-inch cast iron skillet on it and pre-heat oven at 450 degree Fahrenheit.
Remove skillet from oven (remember how hot the skillet handle can be, be careful and stay aware- talking from personal experience). Pour olive oil in the skillet and swirl to spread oil evenly around the skillet.
Take the batter and give it a good mix. Add it to preheated skillet, swirling the skillet as you add in the batter.
Place the skillet back into the oven and cook it for 12 to 15 minutes.Note: if the flatbread puffs up, pierce with fork around gently and put it back into oven to keep it flat and cook even.
Once socca is done, remove skillet from the oven. Let it sit for 2 minutes. Gently lift the edges of the bread with spatula and remove it from skillet.
Spread pesto over the flatbread for snacking option, or bread it up and serve it with salad or soup, use it as pizza base and fix up your fixing on top and bake for 5 to 8 minutes in oven.
You can tear the flatbread apart or slice it up. Serve immediately.
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.
- Though you can cook the flatbread soon as you make the batter, I recommend you to rest the flour for at least 30 minutes up to 8 hours. Arguably there is no much difference with cooking the flatbread immediately; it’s believed that it’s better option to rest the batter. Resting batter will let the gases out of the beans which is better. You also skim off the top if you notice to many bubbles.
- Make sure the skillet is heated before you pour batter into it.
- Best way to spread batter around the skillet is to simultaneously swirl the pan and pour the batter with other hand. Since skillet it hot, soon as you pour the batter it will start cooking and stick to the pan.
- If you want to make thin and crisp flatbread, pour just one or two ladle full batter (depending on the size of your skillet) into the skillet and swirl it to spread evenly. If you want to make thick flatbread, pour the entire batch of it into the skillet and swirl to spread.
- If the flatbread puffs up, pierce with fork around gently and put it back into oven to keep it flat and cook even.
Calories: 209kcal | Carbohydrates: 17g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Sodium: 22mg | Potassium: 254mg | Fiber: 3g | Sugar: 3g | Calcium: 14mg | Iron: 2mg