Four ingredients are all you need for this socca recipe. There is no need to make any adjustments because it is already gluten-free, dairy-free, egg free, soy free and grain-free. Socca is a flatbread made with chickpea flour and can be a base for just about anything.
Make it thin and use it as a wrap or make it thicker and use it as a pizza crust or flatbread. Add some green onion and your favorite herbs and spices and eat it solo. With a little sweetener, a socca can be a grain-free, vegan stand-in for a crepe dessert. It has endless possibilities. See some variations below.
Gluten-Free, Grain-Free Flatbread, Pancake or Wrap
For a gluten-free flatbread socca, make it thicker. Add 2/3 c batter to an 8-10 inch pan. Use 1/3 c batter in an 8-10 inch pan for a wrap. It can even be a gluten-free substitute for pizza crust.
Because chickea pea flour is higher in protein than many flours, it works very well for wraps. The protein makes the wrap less delicate than say rice flour, which is used in many packaged gluten-free wraps and tortillas. It can even be used like a crepe for a dessert or breakfast recipe. To flavor it for different cuisines, add herbs and spices to the batter.
- Mexican flavor: 1/4 cup chopped green onion, 1 Tbsp chopped cilantro and 1/2 tsp cumin and use in place of a tortilla.
- Italian: 1 Tbsp fresh chopped parsley, 1/8 tsp garlic powder, and 1/2 tsp dried Italian herbs. Serve it as a flatbread appetizer with marinara sauce or my gluten-free vegan creamy pasta sauce, my no-tomato, low-acid pasta sauce.
- Indian: 1/2 c chopped green onion, 1/8 tsp each of ground clove, cinnamon, cardamom, cumin, mustard seed, chili and turmeric.
- Sweet Cinnamon: Add 3-4 teaspoons of your favorite sweetener and 1/2 tsp cinnamon to the batter. Use it as a crepe and fill with fresh berries and hot fudge, hazelnut spread or with jam and topped with whipped cream. See my gluten-free crepes recipe for more ideas for sweet fillings.
There are several methods for cooking socca. The traditional method is to heat a cast iron skillet in the oven, add the batter and bake. I have chosen to do it completely on the stove top in a non-stick pan for ease of clean up. It is also easier to keep an eye on the cooking process with the pan on the stove.
For a traditional pizza crust, check out my thin, gluten-free pizza crust recipe.
- 1 cup chickpea flour
- 1 cup water
- 1 Tbsp olive oil
- 3/4 tsp salt
- Mix all the ingredients together and put in the refrigerator for 30 minutes (or even overnight). This allows the flour time to fully hydrate.
- Heat an 8-10" skillet over high heat for 2-3 minutes.
- If using a non-stick skillet use a paper towel to wipe a very light coating of oil. Otherwise, swirl 1-2 tsps oil onto the pan.
- For a thin socca, pour about 1/3 cup batter into the pan and swirl to coat. For a thick socca add 2/3 cups batter. Turn the heat down to medium low and cook 3-4 minutes (longer for thicker socca) or until the bottom is golden brown.
- To use as a wrap I stop here without cooking on the other side. This keeps it soft. Otherwise, flip and cook 2-3 minutes.