Socca

This recipe is so easy and delicious. The chickpea flour has a savoury, nutty flavour and is a great alternative to savoury pancakes/crepes/flatbread for those trying to avoid gluten.

Socca or farinata is a staple food in along the Lingurian Sea coast, from Nice to Elba island. This recipe is super flexible and can be adapted to any type of cuisine.

Here are some examples: Add fresh like fresh parsley, dill and capers into the batter and top with smoked salmon, sautéed kale, cherry tomatoes and a drizzle of olive oil for a Mediterranean style dish (as shown picture)

Add spices like turmeric, cumin and coriander and use coconut milk instead of water and serve alongside Indian curries

Serve as an open wrap and top with falafels, hummus, tabouli, roasted vegetables, pickles and a lemon wedge for a Middle Eastern twist

Makes 3 small flatbreads
Prep time: 15-30 minutes
Cook time: 15-20 minutes

• 1 cup chickpea/besan flour
• 1 cup water
• ½ teaspoon salt
• 2 tablespoons good quality olive oil for cooking

1. Whisk water, flour and salt to create a batter
2. Allow to sit for 15-30 minutes
3. Heat oil in a large skillet pan
4. Pour in batter and allow to cook on low/medium for 15-20 minutes or until
the bottom in golden brown (depends in thickness of batter)
5. Top with whatever you like or slice into wedges and use as a flatbread
6. Enjoy!