chickpea flour flatbread

Socca (aka farinata) is a simple, savory, gluten-free and grain-free flatbread that pairs well with soups, salads, or eaten alone!

SOCCA (FARINATA)

chickpea flour (white garbanzo bean flour)

water

salt

olive oil*

cumin

rosemary

red pepper flakes

basil

cracked pepper

garlic powder

shallots

Mix and let rest: In a medium-sized mixing bowl, add flour, water, oil, 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 the oven is heating (we want it to get nice and hot).

Oil skillet + pour batter: Once oven is ready, carefully remove skillet, add 1 &#8211; 2 tablespoons oil, and twirl the skillet so the oil coats the bottom evenly. Pour the batter into the skillet.

Bake: Place the skillet in the oven and return it to the oven for 12 &#8211; 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 &amp; remove: Remove from the oven and let cool for 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 &#8211; 8 slices or pull apart and eat. Socca is best eaten right away.

Store

Socca can be stored on the counter in an airtight container for up to 3 days.

This was so simple and easy! Thank you so much for the recipe, it's a keeper!

I was so shocked by how well this turned out. I had little hope when I saw how runny the batter was when I first mixed it. But this is AMAZING and amazingly easy. Even my husband liked it!

Really good - like the interior of falafel.  Very easy to make!

I have made this a few times and it always turns out great. I make it on a large cast iron skillet because I like it crispy. Great to serve as an appetizer to guests or for a gluten free option. Yum!!

Perfect result with cast iron skillet. Thanks.

It was delicious! I made a gluten free veggie pizza using this flatbread recipe! The only thing is, I used 3/4 oat flour + 1/4 chickpea flour (due to potassium restriction!). However, it came out just as delicious and creamy! Thank you 😊

When your summer garden or famers&#039; market gives you zucchini, make zucchini bread! Better yet, make my 4 ingredient zucchini flatbreads, which cook on the stovetop and take minutes to prepare. They are naturally grain-free, vegan, gluten-free, and versatile (e.g., keep them plain or add herbs and spices).

Zucchini Skillet Flatbreads {Grain-Free, Vegan, Easy}

zucchini ((about 2 small to medium))

olive oil oil

chickpea flour ((aka besan or garbanzo bean flour))

water ((divided use))

baking soda

Grate

Trim the ends off of the zucchini, and then grate, using the large holes on a grater. Immediately transfer to a large bowl (so as not to lose any of the water from the zucchini). You should have about 3 cups of zucchini.

Stir

Add the olive oil and salt to the zucchini, stirring to combine. Add the chickpea flour and 3 tablespoons of the water, stirring until blended. Add a little bit or all of the remaining water until mixture is a thick batter. Stir in the baking soda.

Heat

Heat a cast iron skillet over medium heat. Lightly grease or spray (with nonstick cooking spray) the skillet.

Spread

Add about 1/3 cup of batter to the center of the pan, and, working quickly, use the back of a metal spoon to spread the batter into a 6- to 7-inch circle.

Cook

Turn up the heat to medium high and cook about 2 to 3 minutes. until a metal spatula slides under the flatbread easily (bottom side should be browned in spots).Flip over and cook to 2 minutes longer until browned on other side.

Turn

Turn flatbread out onto a cooling rack and reduce heat to medium. Repeat with remaining batter,

Thank you so much for this recipe! I added chopped onion and basil and garlic! So wonderful!!! I can't wait to try other variations!

Hi Camilla, 
Thanks for posting your recipe. Lovely subtle flavour.
I made them today and am delighted with the result. They hold together beautifully so can easily be used as a bread substitute for sandwiches!! 
I got creative and used a smaller frying pan so all the flatbread had a neat uniform shape roughly the same size as a piece of bread. :)
No wheat flour in sight, thank goodness, what a nice change!!

I'm so glad I found this recipe. It's hard to find vegan, gf, candida diet friendly recipes. This makes such a great base for some seriously carb satisfying meals. I have made this sweet and savory by adding a bit of this and that. I swapped out some of the zucchini with shredded carrot (needs more water of course)  and added turmeric and cumin. I also aded granny smith apple with cinnamon and some Lily's stevia sweetened chocolate chips. Yum! Just like a pancake!

Top 2 chickpea flour flatbread recipes from across the web

The most viewed chickpea flour flatbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

SOCCA (FARINATA)

Zucchini Skillet Flatbreads {Grain-...

Top 2 chickpea flour flatbread recipes from across the web

The most viewed chickpea flour flatbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

SOCCA (FARINATA)

Zucchini Skillet Flatbreads {Grain-...

The most viewed chickpea flour flatbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine