Socca is a gluten-free, yeast-free, and vegan flatbread that is a specialty from the French city of Nice. You need a cast iron pan for this recipe.
Combine chickpea flour, water, and olive oil in a bowl. Season with cumin, salt, and pepper to taste. Stir everything together until smooth. Set aside and let rest at room temperature for 2 hours.
Preheat the oven to 450 degrees F (230 degrees C). Place a cast iron skillet in the oven until hot, 5 to 7 minutes.
Carefully remove skillet from oven, grease with oil and pour half of the the batter into the skillet, tilting so batter is evenly distributed.
Bake in the preheated oven until socca is set, about 7 minutes. Turn on broiler and brown for 1 minute. Remove from oven and slide onto a plate. Repeat with remaining batter.
Per Serving: 146 calories; protein 4.7g; carbohydrates 13.8g; fat 8.4g; sodium 41mg.
The quality of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always getting bigger as well as white bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.