Socca, the gluten free chickpea bread

Socca is a thin , vegan gluten free flatbread made with chickpea flour. The flavorful bread originated in South of France and North of Italy . It is also called Farinata .

 

While we did the Flatbreads and More Marathon , Sandhya had posted this bread . I loved the idea of a gluten free bread which looked fantastic and was simple to bake . I made it right away . I did watch a couple of videos , finally added herbs of my choice and made it . Thank you Sandhya for this awesome recipe .

 

While making this gluten free bread I was constantly reminded of our Indian Cheela , but after I tasted the bread it reminded me of Sindhi Besani Koki . When I served it everyone thought I had made Koki , but with less oil . The Besani Koki uses lot of oil to make it nice and crisp . I was so happy to discover this bread as now I can serve the Koki without that extra oil . I served it with some guacamole, though it really doesn’t need any accompaniment . The protein rich bread disappeared in minutes .
Socca, the gluten free chickpea bread

Socca

Ingredients

3/4 cup chickpea flour
3/4 cup water
Salt to taste
2 tbsp + 1 tbsp olive oil
1 onion , finely chopped
2 pods garlic , minced
1 tsp chilly flakes
1/2 tsp black pepper
1 tsp dried basil
2-3 tbsp coriander leaves , chopped
2 green chillies , crushed

Method

Combine flour ,salt ,chilly flakes , black pepper , dried basil and crushed green chillies .
Add water and 2 tbsp olive oil and whisk together very well .
Make sure there are no lumps .
Cover and keep the batter to rest for an hour or so .
Heat 1 tbsp oil and add garlic , sauté for a minute and then add onions .
Sauté till translucent .
Let the mixture cool .
Preheat the oven to 450F
Add the onion mixture and chopped coriander to the prepared batter .
Heat and grease a cast iron skillet and pour the batter on it .
Gently tilt the skillet to spread the batter evenly .
Bake for 10-12 minutes till the sides are crisp and the top is slightly brown .
Remove and let come to room temperature .
Cut into wedges and serve .
I served it with some guacamole .

Socca, the gluten free chickpea bread

Last post for Bakeathon !

This is the first time I have participated without being prepared, I checked my drafts and managed themes too .

Week 1 Tea Cakes

Whole Wheat Coconut Cake- Ode to Mom

Whole Wheat Banana Walnut Cake

Madeira Cake

 

Week 2 Biscuits and Cookies

Masala Biscuits

Spicy Bajra Crisps

Ragi Cookies

 

Week 3 Chocolate Cakes

Chocolate Truffle Cake

Chocolate Peach Cake

Hot Fudge Chocolate Pudding

 

Week 4 Cake Bakes

Eggless Pineapple Cake

Nutty Fruity Loaf

Eggless Cake Rolls

 

It is the last day where I have posted a gluten free bread.. Hope you guys enjoyed these bakes as much as I did.

See you guys in 2019!!

Print Recipe
Socca
Socca is a thin , vegan gluten free flatbread made with chickpea flour. The flavorful bread originated in South of France and North of Italy . It is also called Farinata .
Cuisine European, Italian
Prep Time 5-7 Minutes
Cook Time 10 Minutes
Passive Time 60 Minutes
Servings
Ingredients
Cuisine European, Italian
Prep Time 5-7 Minutes
Cook Time 10 Minutes
Passive Time 60 Minutes
Servings
Ingredients
Instructions
  1. Combine flour ,salt ,chilly flakes , black pepper , dried basil and crushed green chillies .
  2. Add water and 2 tbsp olive oil and whisk together very well .
  3. Make sure there are no lumps .
  4. Cover and keep the batter to rest for an hour or so .
  5. Heat 1 tbsp oil and add garlic , sauté for a minute and then add onions .
  6. Sauté till translucent .
  7. Let the mixture cool .
  8. Preheat the oven to 450F
  9. Add the onion mixture and chopped coriander to the prepared batter .
  10. Heat and grease a cast iron skillet and pour the batter on it .
  11. Gently tilt the skillet to spread the batter evenly .
  12. Bake for 10-12 minutes till the sides are crisp and the top is slightly brown .
  13. Remove and let come to room temperature .
  14. Cut into wedges and serve .
  15. I served it with some guacamole .
Recipe Notes

Socca
Bakeathon

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13 thoughts on “Socca, the gluten free chickpea bread”

  1. It is amazing how there are similarities between cuisines without being so evident! The baked bread looks delicious, perfect to go with a bowl of soup… It feels like an accomplishment to do posts from the drafts without having to bake at all, isn’t it? I did that last year, baking only one exclusively for the bakeathon and relying totally on my drafts. But this year, I was a little dry, so I started in October itself spreading my bakes but still did struggle a bit towards the end… hehe…

  2. As a family we prefer gluten free breads a lot and I did try this too ! Somehow cudnt click pics. Your post is very inviting and glad u cd join us for the bakeathon , Vaishali

  3. The bread really looks very delicious.. It’s good that you were prepared for the Bake-A-Thon.. from next time I think I too will borrow your idea and be prepared for the series. Lovely share will try it soon.

  4. Vaishali, I just want to run into the kitchen and bake this socca. It looks so inviting and I can imagine how delicious this simple dish tastes.
    Loved all your delicious bakes you made for the bake-athon series.

  5. Vaishali, this is a brilliant adaptation and the final one has turned out simply great! It has been a pleasure always reading your posts. And even with posts that were in the draft you have managed to create magic. Awesome and kudos. I totally enjoyed this bakeathon with you.

  6. We loved this bread when I baked it sometime back.
    Loved doing the bakethon with you. Amazing how you were bale to finish all these awesome bakes when you were not sure you were going to join.

  7. Wasn’t it amazing. I have too baked it during the marathon and loved it. Loved the addition of herbs and the beautiful and tempting clicks. Awesome series.

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