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This chickpea flour flatbread is also known as Socca, and it’s wonderful for almost any meal!
Flatbread is wonderfully versatile. I’ve always enjoyed it. But the more I tweak and change my diet over time in order to make my body happy, the more I realize I just cannot handle many grains out there. It’s hard on my digestion and they spike my blood sugar.
So I find myself searching out alternatives I never would have tried before. It’s hit or miss, but when it’s a hit, it’s a HIT! Know what I mean?
Such was the case with this flatbread recipe.
Now that I’m trying out being plant-based AND almost grain-free, I find myself missing things like pizza or sandwiches. The regular stuff most of us eat on a day-to-day basis.
I recently picked up a bag of chickpea flour (garbanzo bean flour) and thought I’d try my hand at making some bread. I knew, without the gluten, I’d have a hard time making sliceable bread. So instead of falling down that rabbit hole, I stuck with the notion of flatbread.
What I love about flatbread is its versatility. You can use it as a dipping bread with hummus, a simple pizza crust or as slices of bread for a sandwich. Flatbread is sort of an “all-purpose” bread that way. There’s a reason it’s been around almost as long as the human race!
Chickpea Flour Flatbread
So I gave this recipe a try and failed miserably the first time. It lacked flavor and didn’t seem to want to cook all the way through. I was almost ready to give up but thought I’d try one more time.
I hit the nail on the head, as they say! It was superb! It had wonderful flavor, nutritious ingredients and it can be baked or fried, as you like. It makes a marvelous pizza crust (soft, but stable), and is fabulous with hummus or for a sandwich. I will say that it’s not quite as sturdy as regular, whole grain sandwich bread is, but close enough to get the job done. It’s gluten-free, 100% plant-based, and tastes amazing! Best of all, my tummy didn’t complain one bit. So I think I have my new bread recipe! I hope you’ll enjoy it!
MORE HEALTHY BREAD RECIPES:
Chickpea Flatbread (Socca) Recipe
CLICK TO WATCH THIS RECIPE IN ACTION!
- 1 ¼ cup chickpea flour
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. ground turmeric
- ½ tsp. salt
- 1 ¼ cup water
- 2 tbsp. oil (divided)
- In a medium mixing bowl, combine the chickpea flour, spices and salt with a whisk until well mixed together.
- Whisk in 1 tbsp. of the oil and water. Continue to whisk until you have a smooth batter.
- Heat a 10″ or larger skillet (mine was cast iron) with the remaining 1 tbsp. of the oil.
- When the pan is nice and hot, pour in the batter.
- Keep the heat medium to high. This needs to cook quickly, but you don’t want to burn it either.
- Cook like a pancake. However, you will most likely need to cook on each side a little longer than you would a regular pancake. I didn’t flip this until the “raw side” looked almost completely solid. Keep checking the bottom so you don’t totally burn it. It’s okay if it becomes a darker brown, but black is not what you want here.
- Flip the flatbread with a spatula and continue cooking until you have a nice golden to dark brown on both sides.
- If you get to the point where the Socca is brown on the outside, but not cooked fully on the inside, you can alway place the skillet in the oven for a bit (if it’s oven proof), or simply turn down the heat to cook this longer. Once you have flipped the flatbread, it’s okay to reduce the heat for longer cooking.
- Heat the pan with the remaining 1 tbsp. of oil in the oven at 400 F. The goal is to get the pan good and hot (this will only work with a cast iron pan).
- Make sure the oil is evenly distributed. Use a hot pad to rotate the pan as needed to distribute the oil.
- While the pan is still hot, pour all the batter in, and return to the oven for about 5-10 minutes (this can vary by oven). When it’s golden brown, it should be done. You can cut into it a little bit to check the center just to be sure.
- No matter how you cook this, this bread does not take long to cook. So don’t walk away from it unless you know you’ll come right back.
- Store this in the fridge, but don’t eat it cold after it’s been in there. Warm it up in the skillet, without any oil before eating it again.