Best Recipe For Socca Garbanzo Or Chickpea Flatbread Pancake From France Recipes
SOCCA (FARINATA)
Socca is a simple, savory gluten-free, grain free flatbread that pairs well with soups, salads or eaten alone!
Provided by Julie | The Simple Veganista
Categories Bread
Time 30m
Number Of Ingredients 11
Steps:
- Mix and let rest: In a medium size mixing bowl, add flour, water and salt. Whisk until smooth, cover and let set for at least 15 minutes, up to 12 hours, covered, on the counter or overnight in the fridge.
- Preheat: Heat oven to 450 degrees F. Place a well seasoned skillet on the middle rack while oven is heating (we want it to get nice and hot).
- Oil skillet + pour batter: Once oven is ready, carefully remove skillet, add 1 - 2 tablespoons oil and carefully twirl skillet so the oil coats the bottom evenly. Pour the batter into the skillet.
- Bake: Place skillet into the oven and back in the oven for 12 - 15 minutes, until golden on the edges and firm throughout.
- Optional broiler: Once done you may like to add a more golden and rustic look, turn broiler to high, place skillet under broiler for about 2 minutes, until top starts to golden a bit.
- Cool & remove: Remove from the oven and let cool a few minutes. Using a spatula gently push under and around the sides of the flatbread. Tip skillet to remove socca bread or carefully flip skillet over to remove.
- Serve: Cut into 4 - 8 slices or pull apart and eat. Socca is best eaten right away.
- Socca can be stored on the counter in an airtight container for up to 3 days.
Nutrition Facts : Calories 119 calories, Sugar 2.5 g, Sodium 307.8 mg, Fat 4.9 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 13.3 g, Fiber 2.5 g, Protein 5.1 g, Cholesterol 0 mg
SOCCA (PROVENCAL SAVORY CHICKPEA PANCAKE) - GLUTEN-FREE
Soccas are a garbanzo flour pizza-like flatbread from the Southeastern France. It is naturally and traditionally gluten-free and easy to make. They can be served with any kind of topping... Try it with Kalamata Tapenade ("Recipe #156988"), ratatouille, or sauteed vegetables and herbs. The best one I've ever had was topped with carmelized onions, black olives and anchovies. Adapted from a recipe by Mark Bittman of the New York Times. Gluten-free - Dairy-free - Kosher: Pareve. This recipe makes 1 large socca pancake, the diameter of a 10" cast iron pan. When sliced into quarters, it should serve 2 people as a main dish or 4 people as an appetizer.
Provided by Whats Cooking
Categories Breads
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place heavy (preferably cast-iron) skillet in oven and preheat to 450.
- In a large bowl, sift chickpea flour, pepper and salt together. After sifting, add rosemary leaves.
- Whisk in warm water and 2 tbsp olive oil.
- Cover the bowl and allow the batter set for at least 30 minutes, which should have the consistency of thick cream. Stir sliced onion into the batter.
- Remove skillet from oven. Add 1 tbsp olive oil to the hot pan, pour batter into pan and bake for 12-15 minutes or until the pancake is firm and the edges are set (top may not be browned).
- Set socca a few inches below your broiler for 1-2 minutes, just long enough to brown it in spots. Cut into wedges and serve hot, with toppings of your choice.
Nutrition Facts : Calories 370, Fat 23.4, SaturatedFat 3.1, Sodium 616.1, Carbohydrate 29.6, Fiber 5.6, Sugar 6.2, Protein 10.7
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