As you know, our weekly bread features a new bread-making experience every week. We chose to make socca this week. If you have never heard of socca, just know that it is a gluten-free flat bread that cooks in 10 minutes. The main ingredient is garbanzo flour. It originated in Provence and Italy.
To be clear, I am the only one in my family who must avoid gluten. As such, I will be the only one eating this bread. My children have no interest in even trying it. Like most people, they have a mental block when they hear “gluten-free.” Even though I make gluten-free pasta dishes or gluten-free pancakes and they love them, they have some reticence about other gluten-free recipes.
And yet, I wanted them to make socca. Why? So that they know there are a lot of possibilities out there. Who knows? When they get to be 42, they may discover they have become gluten intolerant, which is what happened to me.
It was quite a learning experience, as my son wanted to put his hands in the “dough” and knead it. Guess what? Socca ingredients mixed together form a batter, not a dough.
Here’s the recipe:
1 c chickpea flour
1/4 t salt
1 t rosemary (or basil, or a combination of your favorite herbs)
1 c warm water
2 Tbsp oil
Pre-heat the oven to 425 F. Put an oil-sprayed iron skillet in the oven as it pre-heats. When the oven has pre-heated, pour the batter in the pan and bake for 10-15 minutes. If you want brown spots, you could move it to the broiler for 5 extra minutes.
You will get a flat bread or a pancake which is soft on the inside and crisp on the outside. You can have it with chilli, soups, salad, cooked greens, or as a pizza crust.