Simple Skillet Socca Flatbread (with Chickpea Flour)

My simple socca (farinata) flatbread is made with chickpea flour, olive oil, water, salt, and pepper, then cooked in a hot skillet until golden with crispy edges. I've tested resting the batter for up to overnight, but haven't noticed much difference, so I skip that step! Ready in 20 minutes, it's great for dipping, sandwiches, or using as a pizza crust.

Prep Time 5

Cook Time 15

Total Time 20

Servings flatbreads

Author Melissa Erdelac

Ingredients

1 ½ cups chickpea garbanzo bean flour
1 teaspoon salt
½ teaspoon pepper
1 ½ cups water
3 tbsp extra virgin olive oil, plus more for cooking

Instructions

Whisk the chickpea flour, salt, and pepper together in a bowl. Whisk in water and 3 tablespoons olive oil until combined and smooth. The batter will be thin and runny.
1 ½ cups chickpea garbanzo bean flour, 1 teaspoon salt, ½ teaspoon pepper, 1 ½ cups water, 3 tbsp extra virgin olive oil,
Heat 1 tablespoon olive oil in non-stick 8 inch skillet over medium heat until shimmering. Add ½ cup batter to the skillet, tilting pan to coat bottom evenly. Cook until crisp at edges and darkly golden brown on bottom, about 3 minutes. Flip the flatbread and continue to cook until second side is browned about 2 minutes more.
Transfer to a wire rack to cool or 200º oven to keep warm. Repeat with remaining batter and oil.

Notes

Easy Tips

Make sure skillet and oil are HOT before pouring in batter.
When the edges are set and middle starts to bubble, it's time to flip.
Making socca on a griddle or 8" fry pan.

Freezing and Reheating

Make sure the socca has completely cooled. Wrap each individually in plastic wrap. Transfer to a gallon freezer bag and freeze up to 3 months.

When ready to enjoy place the frozen or thawed socca directly on oven rack or in toaster oven at 400ºF for about 5 minutes. Alternatively, heat a skillet over medium high heat and quickly fry in a splash of olive oil.

Adapted from The How Can it Be Gluten Free Cookbook

Nutrition