Socca (Chickpea Flatbread) with Roasted Veggies
Also called farinata, this socca (chickpea flatbread) is crazy easy, delicious, and super versatile. It's a perfect healthy meal option any time of day, and naturally gluten-free.
Servings: 1 (5-inch) flatbread
Equipment
Ingredients
- 1/3 cup of chickpea flour
- 1/3 cup of water
- A good pinch of salt I prefer sea salt
- 2 teaspoons of extra-virgin olive oil plus more for the pan
- Optional: 1/4 teaspoon of dried mustard powder or other seasonings
- Toppings: I love roasted veggies some salty cheese, you can do egg, whatever you want
Instructions
- Whisk the flour, water, salt, and olive oil (and any seasonings) together until no lumps remain.
- Let the mixture sit for 30 minutes to allow the to flour to absorb the moisture.
- Set the oven to broil. Place a 5-inch oven-proof skillet (I use cast iron) under the broiler until it’s super hot. Remove the pan (use a pot holder!!) and drizzle the hot pan with oil. Tilt to coat the sides as well.
- Pour the batter into the pan and carefully place it under the broiler for 5 to 7 minutes (mine is usually 5). The top will puff slightly and then brown/blacken a bit (on purpose!).
- Remove from the oven, allow to cool slightly, then release from the pan and add your toppings.
Notes
- You can double or triple the amount and do it in a larger skillet for multiple people, but the leftovers for this aren't as great so I recommend making it fresh whenever you want it.