Socca is a gluten free, vegan friendly flatbread that’s dead simple to make and even wheat heads and carnivores like it. Good for guests with food intolerances...
Ingredients (makes 1 thick or 2 thin flatbreads)
- 130g Chickpea Flour
- 250ml Water
- 50ml Olives Et Al Extra Virgin Olive Oil
- Pinch of Salt
- Olives Et Al Pesto (Choose from Basil & Garlic or Almond & Red Pepper)
Make the batter by whisking all the ingredients together in a bowl (except the Pesto...) then let it rest for at least 30 minutes and up to a couple of hours.
Heat up your grill and put a 25cm frying pan under the grill to warm. Add a little oil and coat the pan completely. Whisk the batter again and if you want two thin ones pour only half the batter into the pan, if you want a thick one, use all the batter.
Make sure the pan is evenly coated with batter and place under grill for 3-5 minutes until the top begins to brown and blister.
You know it’s done when the edges are crisp but the middle is still soft.
Remove from the pan, season with salt and pepper and spread with your chosen Olives Et Al Pesto. Cut into wedges and serve with a green salad.
Socca is a rally versatile flatbread and be used in place of a wrap or as gluten free pizza base. For added flavour just add to the Socca Batter before cooking: chopped fresh herbs, garlic or spices like chilli, cumin, smoked paprika, sumac or za'atar.
We hope you enjoy cooking this recipe – if you have any comments or would like to share your own please go to the recipe section of our website www.olivesetal.co.uk/recipes