SO EASY SOCCA BREAD-VEGAN , GRAIN-FREE AND GLUTEN-FREE
Socca has got to be the easiest bread to make! Easier than "Crockpot Bread",
Made with only chickpea flour, water and salt, Socca is a savory, simple and unleavened round flatbread. The origin of this bread is believed to be from Italy, where Roman soldiers roasted chickpea flour on their shields before battle. Others say it originated from the French Riviera.
Chickpea flour is high in protein(11g per cup), fiber(5g), low in carbohydrates, calories and full of micronutrients.
SOCCA
Using a batter rate of 1 part flour-1 part water, plus salt and oil
(Makes 6 small breads)
2 cups chickpea flour
2 cups water
2 big pinches of sea salt
1 tb olive oil
Blend all together in mixing bowl
Add any spices if you like
Let batter set for 10-15 minutes
Heat a non-stick skillet on medium high heat, adding a small amount of oil
Pour in 1/4 cup of batter like you are making pancakes!
Cook for 3-5 minutes until edges are crispy, then flip for 3-5 minutes
They will be crispy outside and soft and savory inside.
TOPPINGS
While the batter is setting, caramelize a small sliced onion then add some half sliced cherry tomatoes and fresh chiffonade basil.
Let simmer while making "pizzas"
When your bread is done, add your toppings and enjoy a delicious healthy treat.
Your choice of toppings are endless like:
Roasted carrots, avocado with cilantro or Asparagus, zucchini and mint.
For a larger bread like the photo above, use 1/2 the amount of mixture and bake it in the oven.
Pre-heat the oven to 450'
Place medium sized cast-iron skillet (or oven safe pan) in while pre-heating.
When ready, slightly oil the skillet and pour in your batter, filling skillet.
Bake for 12-15 minutes
When done gently lift edges with spatula and remove.
This can be eaten with soups, topped with veggies or even a large pizza.
For more Socca information check out: "A Brief History of Socca"
Have a great week.
Be kind.
WEAR YOUR DAMN FACE MASK!
WASH YOUR HANDS!
Judd
