Super healthy, Gluten Free flatbread
COOK TIME: 20 MINS
COURSE: BREAKFAST, LUNCH
Guy’s Socca flatbread recipe is so simple to make, it’s essentially a large chickpea pancake!
Socca originated in Provence, a region in southeastern France (and neighboring Liguria, where it’s called ‘farinata’). It’s cooked in massive wood fire ovens on copper disks, then cut roughly and served warm.
Socca consists of only 4 ingredients, mixed together then fried in a pan. It’s super healthy, gluten-free and perfect served with dips (like Baba Ganoush) at a party, or in place of pizza dough.
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- 1 cup 4 1/2 ounces chickpea flour
- 1 cup water
1 lemon rind
2 tablespoons extra virgin olive oil (plus more for the pan)
Sea salt & Pepper
- Whisk the chickpea flour, lemon rind, water, olive oil and salt and pepper together in a medium bowl. Let rest for 30 minutes to give the flour time to absorb the water.
In a pan, on a medium heat, add 1 teaspoon of olive oil and swirl to coat the bottom of the pan. Pour the batter into the center of the pan.
- Tilt the pan so the batter coats the entire surface of the pan. Cook until you see the top of the socca begin to blister and brown (5 to 8 minutes) then flip and cook from the other side. Slice and serve.
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Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.
Bondi Harvest recipe measurements use the Metric system.
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