Socca
Socca is a vegan and gluten-free flatbread from southern France and northern Italy made from chickpea flour. Delicious eaten on its own or used as a wrap, the herbs and chickpeas combine beautifully to create something fresh, light and flavourful. This recipe is taken from Crumb by Richard Bertinet, published by Kyle Books. Photography by Jean Cazals.
Ingredients
- 150g of chickpea flour
- 5g of fine sea salt
- 30g of extra virgin olive oil
- 300g of warm water
- freshly ground black pepper , to taste
- 1 tbsp of oregano, thyme or rosemary (use fresh herbs for this), chopped
- light olive oil, for greasing the pan
Method
1
Combine the flour with the salt in a mixing bowl
2
Add the oil and water and mix well, then add the pepper and herbs and leave to rest for 15 minutes
3
Meanwhile lightly grease a frying pan with olive oil and heat it up, then ladle in some of the mixture and swirl it around so that it is spread evenly over the base of the pan in a thin layer, like a crêpe
4
Cook for about 1–2 minutes on each side until lightly coloured and repeat with the rest of the mixture
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Socca
