Written by Sophie
As I can’t eat gluten, I always feel like I’m missing out on wraps, pizzas, naan breads (as well as all the other goodies) so I recently heard about Socca – a naturally gluten-free and vegan flatbread, made from chickpea flour, which can be used in place of all three. They can be used in place of tortillas, pizza bases or as a side to any kind of curry or stew. After lots of research and experimenting I have come up with this recipe:
Ingredients (serves 2)
- 125g Chickpea flour (also known as Garam flour)
- 250ml Water (filtered if possible)
- 25ml Olive Oil
- 1/2 tsp curry powder (or any other spice/flavour you like – this amount of curry powder gives it a bit of flavour without it being overpowering)
- 1/4 tsp cayenne pepper (optional – a small amount gives it a little kick)
- 1/4 tsp salt
1) Blend all of the ingredients together (I used a handheld blender for this).
2) Leave to sit for 30mins – 2 hours in order for the chickpea flour to absorb the water.
3) Grease a frying pan, using any type of oil you prefer; butter, olive oil, coconut oil. I use an olive oil spray to get a better coverage of the pan.
4) Pour around half the mixture into the pan, covering the base ensuring there’s even coverage. If you prefer to make one thicker piece, then you can pour the whole lot into a pan, just make sure it’s cooked through before you flip, or alternatively put under the grill once the underside is brown.
5) Once the liquid has cooked through and the bottom side has browned flip it over. The texture can break quite easily so you may want to use a plate to help with the flipping.
6) Do the same with the rest of the batter and once it’s all ready you can use it as a base for a pizza or chop up into pieces to have with dip or as a side to a curry or even a salad!
We really love tahini so spread this over a couple of pieces for a filling and healthy afternoon snack.