Over the last few months I’ve been trying to cook with different flours as Chloe had to change to a gluten free diet. At the time of making this she was dairy, egg, soya and gluten free which was really difficult. We have since managed to reintroduce egg which has made our life a little easier and we are hoping to start trying soya next week.
I bought a big batch of chickpea flour and as we love flatbreads decided to try making these, I didn’t create the original recipe for chickpea flatbreads or socca as some people call them – all recipes I’ve found use equal amounts of water and flour but I added some herbs and this is way we cook ours:
You will need:
250g of chickpea flour
250 ml of water
3 tablespoons of Olive Oil
1 tbsp of diced fresh herbs ( I used oregano )
Additional oil for frying
This should make about 3 thickish flatbreads/pancakes.
Mix together your flour, water, herbs and oil and rest for a few hours. I like to leave mine overnight as I think it’s a better batter after a good, long rest. Now oil a frying pan and heat over a moderate to high heat and pour in your batter ( I tend to use a ladle ) cook until it’s firming up around the edges (about 4 minutes) before flipping it like a pancake and cook for a further 3 minutes until brown on both sides. If you want more of a charred top you could now pop it under a grill for a minute or two. These are also pretty awesome in a pizza oven.
Great to eat immediately, drizzled with a good oil and a sprinkling of sea salt but they are also just fine the next day eaten sliced and cold. I give these to Chloe ( minus the salt) and she loves them.
Serving ideas – ideal for topping like pizza but perhaps try some pesto and rocket on top or hummus and roasted peppers. Delicious.
Gluten free, dairy free, soya and egg free. Perfect if you are serving food to people with various allergies.
Some recipes from fellow food bloggers using Chickpea Flour.
Dark Chocolate Dipped Ginger Biscuits
Coconut Chickpea Chocolate Cake
Chickpea & Almond Biscuits
Mexican Vegan Crustless Quiche
Quick Indian Pancakes With Spiced Potato Filling
Bacon, Mushroom & Basil Savoury Muffins
Banana Bread Chickpea Flour Muffins
I really love socca, its so versatile. In Italy they call it Farinata or Torta di ceci. but essentially its the same thing. You can putting toppings like sausage and onions and herbs on top too. I’ve also been known to make a thin one in a frying pan and use like an Indian inspired dosa. Blooming lovely!
Ooh that sounds good Ceri, will have to try that x
Kate @ Veggie Desserts says
These look great. I’ve just started making my own flatbreads as well and I’m delighted that they’re so quick and easy!
Ah yes I make some normal flatbreads too using plain flour, oil and warm water and they are super soft and tasty! X
I only came across socca the other day in a new cookbook and was really taken with the idea. I haven’t made it yet, but you’ve inspired me to speed up the process. They sound delicious. Good luck with Chloe and her reintroduction to soya. Thanks for including a link to my chickpea cake 🙂
I love it because it’s so versatile and actually tastes likes something as opposed to some dairy/gluten free options.x
Jemma @ Celery and Cupcakes says
I love socca and haven’t made any in a while. Love your flatbread idea! 🙂
Kate | The Veg Space says
Wow these look so good, must give them a try sometime! Chickpea flour is amazing. Thanks for linking to my quick Indian pancakes!