The gluten-free flatbread Socca, also known as farinata and panisse, is easy to make as it only has three ingredients. You won’t need any special equipment, just a bowl and a whisk. It’s a convenient option for weeknight dinners and can be elegantly presented with dips. Use this recipe for the next time you need a hassle-free homemade bread.
Prep time: 5 mins
Cook time: 8 mins
Rest time: 30 mins
Total time: 43 mins
Servings: 4 servings
Yield: 2 socca flatbreads
- 1 1/2 cups chickpea flour
- 3 tablespoons olive oil, divided
- 1 teaspoon salt
- 1 cup water
- Combine socca ingredients: In a medium mixing bowl, combine the chickpea flour, 2 tablespoons of olive oil, salt, and water. Whisk thoroughly until a smooth batter is formed.
If it is thicker than pancake batter, add more water one tablespoon at a time, until pancake batter consistency is reached. When you pull the whisk out of the batter, it should leave a thick ribbon.
- Let the batter rest: Let the batter rest for 30 minutes before cooking.
- Heat nonstick skillet or cast iron: Heat a large nonstick or well-seasoned cast iron pan over medium-high heat. Drizzle pan with 1/2 tablespoon of olive oil.
- Cook the socca: Once hot, using a measuring cup or ladle pour half of the socca batter into the pan, while simultaneously turning the pan in a circular motion to help the batter spread evenly.
Cook socca, until the top appears nearly set, about 2 minutes. Similar to pancakes, any bubbles that appeared should have set. There will be a visible firming on top at the edges, but no char spots on top.
Flip socca with a large metal spatula and continue to cook, about another minute. It should have some brown spots on both sides. Remove from the pan.
Add the remaining 1/2 tablespoon of olive oil to the pan and cook the rest of the socca batter.
- Serve: Socca is ready to serve as soon as it comes out of the pan. Keep it whole and top with pizza toppings, slice into triangles and serve with dip, or cut in half and fill with sandwich fixings.
Source: Simply Recipes