How To Make Socca: A Naturally Gluten-Free Chickpea Flatbread (thekitchn.com)

[eppur_se_muova]

by Meghan Splawn
updated Jan 29, 2020

Socca is a popular street food in Nice, France, and is often enjoyed as an appetizer with a glass of crisp rosé. In our own kitchens, this classic dish can be a go-to, any-time-of-day recipe. Learn how to make it by heart and it might just be one of those recipes that comes close to changing your life.

What is socca?

Socca is a traditional dish from Nice, France, and as with many traditional dishes, there are a dozen different ways you can make it. You’ll most often find socca cooked street-side on fiery grills, where the resulting flatbread is coarsely chopped and served in a cone with a sprinkling of salt and pepper. In the South of France, every home cook has their own technique for cooking the chickpea batter, but the ingredients are almost always the same: chickpea flour, water, and olive oil.

Here’s everything you need to know about making socca.

The basic batter is equal parts chickpea flour and water, with a few tablespoons of olive oil.
Let the batter rest for 30 minutes before cooking — this makes the interior creamy when cooked.
Preheat the oven to 450°F and then heat a cast iron pan under the broiler for 5 minutes before cooking.
Broil the socca for about 7 minutes.
Socca success will look like crispy edges with a slightly blistered surface; the interior will be moist and creamy.

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more: https://www.thekitchn.com/search?filter=recipes&q=socca


ETA: Disclaimer -- I haven't tried this one myself, don't have dried chickpeas or chickpea flour on hand. Thought I'd post it for those looking for gluten-free treats.

[C_U_L8R]

1. Chickpea flour is amazing stuff.

[Kali]

2. sounds delicious

[Warpy]

3. Chickpea flour can be found in groceries that stock Indian food...or on Amazon

It can also be cooked on the stovetop as sort of an eggless omelet, chickpea flour, water, a little oil, and whatever you've got on hand to put into it, starting with scallion and a little garlic. You can spice it up like felafel or keep it fairly bland. It's a great quick meal. You'll want the batter a little thicker than socca batter, maybe 1/2 cup water to 3/4 cup flour.