Flatbreads made out of chickpeas are a staple of diets in some parts of Europe. And if you are trying to keep gluten out of your diet, then you will be pleased to know that this delicious Mediterranean food is naturally gluten free.
This article will teach you how to make an authentic Mediterranean chickpea flatbread (also known as Socca). Then we’ll advise you on how to make that flatbread into a healthy, wholesome meal. Read on to find out more.
There are lots of recipes that make the most of chickpea flour. See our Gluten-Free Savoury Vegetable Muffin Recipes for some more ideas.
What Is Chickpea Flour?
Chickpea flour is an excellent substitute for wheat flour. It is made from ground dried garbanzo beans, meaning that it contains lots of protein, but no gluten.
Due to its food molecule composition, chickpea flour takes longer to hydrate than regular flour. This mean it is not a total substitute for wheat flour. That said, you should be able to use it as a replacement if you also alter the amount of moisture you put into the dough. You’ll also need to leave it to rest and hydrate before baking.
In the past, you would have had to find a specialist retailer to purchase your chickpea flour. Luckily, these days, it is stocked in most grocery stores.
You can find it in European and Indian supermarkets too – though it will likely be under the name gram flour or besan flour. If you use this flour in your cooking, then expect a toasted, nutty flavour.
Flatbreads are great, but sometimes you want a proper loaf. Try our Gluten-Free Flaxseed Bread Recipes and see what you think
How To Make Chickpea Flatbread/Socca?
First up in our look at gluten free chickpea flatbread recipes we have classic socca.
– One cup of chickpea flour (4 1/2 ounces).
– One cup of water.
– One and a half tablespoons of extra virgin olive oil, (with extra for the pan, and to drizzle over your meal).
– Half of a teaspoon of flaky sea salt/kosher salt.
– One teaspoon of za’atar (optional ingredient).
– 10 inch cast iron skillet or frying pan.
– Flat, flexible spatula.
– Sharp knife.
– Measuring cups and spoons.
1. Prep your batter. Whisk together the chickpea flour, salt, water, and olive oil in a mixing bowl, until totally combined and smooth. Let this batter mixture rest for half an hour, so that the flour has a chance to absorb the water.
2. Preheat your pan and oven, using your broiler. Place an oven rack 6 inches below the broiler element of your oven, and heat your oven up to around 450 degrees Fahrenheit.
A few minutes before your batter mixture is done resting, you should put your skillet into the oven, and turn on the broiling element.
3. Add your rested batter to the preheated pan. Take care when you remove the hot skillet from the oven, and then add a teaspoon of oil to the pan, so that the bottom is coated, and the oil is deep enough to swirl around.
Pour your batter into the ban, and then tilt the pan around so that the batter coats the whole bottom of the pan.
4. Broil the flatbread in the oven. Place the batter and pan back into your oven, and broil it until you start to see the top of the flatbread/socca begin to turn brown, and blister, which can take anywhere between 5 and 8 minutes.
Your flatbread should be bendy and flexible in the center, but crispy and brown around the edges.
If you think that the top of the flatbread is turning brown too quickly, before the batter has a chance to set, then you should move the skillet onto a lower shelf in your oven, so it is further away from the broiling element.
5. Slice the bread and serve. Use your spatula to detach the flatbread from the pan, and ease it onto a cutting board.
Then, slice it into wedges or square shaped slices, and garnish with salt pepper, za’atar, and olive oil.
You can store your socca bread for up to a week in the fridge, and re-toast it before you eat.
However, it is always the best when eaten immediately, straight out of the pan.
Once you’ve mastered making socca, there are loads of gluten-free chickpea flatbread recipes that you can try.
We have some fabulous Gluten-Free Dessert recipes for you to enjoy
Other Ways To Use Your Chickpea Flatbread
Socca Pizza With Squash And Feta
– A socca flatbread.
– 1/2 of a cup of shredded mozzarella.
– 1/4 of a cup of crumbled feta.
– A small zucchini or yellow squash, which has been cut into ribbons.
– Five sliced Kalamata olives.
– Small handful of sun dried tomatoes.
– Sprig of fresh thyme.
1. Top your socca with mozzarella, and then place the ribbons of veg on top. Sprinkle over the olives, sun dried tomatoes, and crumbled feta cheese.
2. Put your socca in the oven (in a pan or a baking tray), and bake for around 8 to 10 minutes, or until you see the cheese is browning, and your flatbread has gotten crispy.
This recipe works really well in an Air Fryer. In fact, you can cook almost anything in a modern Air Fryer and one of the most popular on the market is the Instant Pot Air Fryer. This amazing appliance roasts, fries, bakes, broils, steams and more. For information and prices, see here.
3. Remove from the oven, and sprinkle fresh thyme over the top. Leave the bread to cool for a few minutes before slicing and serving.
These gluten-free chickpea flatbread recipes would go well as a side to some of our Gluten Free Sweet Potato Recipes
Sautéed Chard And Parm Socca Flatbread
– One tablespoon of olive oil, and extra for drizzling.
– A bunch of rainbow chard.
– Two cloves of garlic.
– 1/4 of a cup of golden raisins.
– Two tablespoons of toasted pine nuts.
– Two teaspoons of balsamic vinegar.
– Salt and pepper, to sprinkle.
– Three tablespoons of shredded Parmesan.
1. Slice the chard into ribbons, and then start to heat a large frying pan over medium to high heat. Add your olive oil to the pan, and swirl it around to coat the base.
Next add your sliced chard and garlic to the pan, and cook for a few minutes, until it is softened and wilted.
Add in the raisins, the pine nuts, and the balsamic vinegar to the skillet, allowing all of them to combine for a few minutes more, before removing the pan from the heat. Season with your salt and pepper to your taste.
2. Top your freshly prepared socca with your sautéed chard, and then sprinkle the Parmesan cheese on top. Cut and serve immediately.
Do you feel like a sweet treat? See our Gluten-Free Chocolate Banana Mousse Cake Recipes for inspiration
Pesto-Covered Socca, Topped With Greens And Radishes
– Two cups of tightly packed fresh basil.
– 1/2 of a cup of walnuts or pine nuts.
– A couple of roughly chopped cloves of garlic.
– 1/2 of a cup of olive oil.
– Sea salt and black pepper.
– A tablespoon of lemon juice
– Three tablespoons of nutritional yeast.
– A cup of mixed greens.
1. Make your pesto by placing the basil, nuts, and garlic into a food processor, and pulse until they are all combined and coarsely ground.
If you’re looking for a reliable, powerful, but stylish, food processor, click here.
2. Drizzle the oil in a thin stream whilst the processor motor is going. Then, add in the sea salt, pepper, lemon and nutritional yeast, and pulse a few more times.
3. Spread half of a cup of the pesto onto the fresh baked socca, and then top with your greens and radishes, before you serve it up.
– A cup of chickpea flour.
– A cup of water.
– Two tablespoons of olive oil.
– A teaspoon of salt.
– Herbs and spices (optional).
1. Whisk together all ingredients until they are smooth.
2. Cover the batter, and allow it to rest for at least an hour, preferably longer.
3. Preheat your waffle iron, and then brush it with oil. Spoon out enough of your batter to spread it across the waffle iron, and then close the iron so the socca is cooked.
4. Remove from the iron when the socca becomes golden and crispy, and then eat immediately.
Waffles are a fun breakfast. And our Gluten-Free Pancake Recipes are pretty good too.
Silver Dollar Socca Pancakes
– One and a half cups of chickpea flour.
– One and a half teaspoons of fine sea salt.
– Two large eggs.
– Half of a cup of water.
– A cup of buttermilk.
– A quarter of a cup of olive oil.
– Two tablespoons of black sesame seeds.
– One teaspoon of yellow mustard seeds.
1. Combine the ingredients in a large bowl, whisking until the batter is totally smooth.
2. Let the mixture sit for at least a quarter of an hour, so that the chickpea flour is able to absorb the buttermilk, which will give you a more tender pancake.
3. Heat a small amount of oil in a big skillet or frying pan, so that there is just enough oil to coat the bottom of the pan.
Add a few spoonfuls of batter to the pan, about one tablespoon per pancake. Leave plenty of space between the pancakes, as the batter will spread.
4. Cook for a couple of minutes each side, until each pancake is lightly golden, and has crispy edges.
5. Transfer to a paper towel, blot off excess oil, and then eat immediately. These are best enjoyed as a savory snack, dipped in things such as chili jam, aioli, or onion preserve.
Our Gluten-Free Date Muffins are perfect with a cup of tea or coffee
In conclusion, the Mediterranean flatbread socca provides a great gluten free, easy alternative to standard flatbreads.
You can make a whole host of different meals with it – as we have covered. We hope you enjoy our gluten-free chickpea flatbread recipes.
Love bacon but following a GF diet? See our article, Is Bacon Gluten Free? 7 Gluten-Free Bacon Brands You Can Trust