- 1½ cups garbanzo bean flour
- 1½ cups filtered water
- 2½ tablespoons oil (walnut or olive)
- 1 tablespoon chopped fresh rosemary (you must use fresh!)
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon minced dried onion (I used onion powder)
- Whisk together chickpea flour, water, 2 tablespoons oil, rosemary, salt, pepper, onion (minced or powder). Let sit at room temperature for 30 minutes. This gives the batter a chance to thicken up a bit
- Coat a large round nonstick skillet with oil and heat over med until hot (add oil to pan after removing the socca and get it nice and hot for the next one)
- Pour ½ cup batter into pan and swirl around a bit (sort of like a crepe). use heat-safe spatula to loosen sides
- Cook socca until crispy on one side, flip and brown on the other side
I’ve only tried these as pizza crusts in the oven. Yours look thinner and more crepe-like. Will be trying them on the stovetops soon. My family loves the socca pizzas, so I’m sure these will be a hit, too.
Hi There Wendy~
Wow – I’ll have to try your socca pizza crust! I have to say, the socca flatbread is so delicious (and you’re right, they are very crepe-like). Let me know how you like them!
Be Well
–Amber
I really love soccas too! Socca pizzas w/ goat cheese, micro greens and a drizzle of high quality olive oil….heaven!
I need to learn more about these Socca pizza crusts! 🙂
can these be used as a wrap or are they not flexible?
-zosia
Hi There,
I haven’t made these for quite a while…but I do remember them being quite flexible! Next time I make these I will double check their wrap potential and leave a comment here for readers, it’s a great question.
Be Well,
–Amber
I made these last night. They looked more like pizza bases rather than a flat crepe, they werent flexible, maybe my batter was too thick. But they were actually great tasting and I just cut each one in half and they held together well as a sandwich. Thanks Alison
Hello Anonymous,
I was super excited to come across this recipe in the Living Free Magazine. The first time I made them, I also made them too thick (like your experience). Super awesome to use them as sandwich bread though. I think they have a fantastic flavor. Keep at it, I was able to get them thinner with practice…and I remember also adding some extra water to thin out the batter. 🙂
Good luck.
Be Well,
–Amber
Hi amber, I have tried them thinner to get the wrap feel, but I do prefer the batter thicker to get a more rigid base to make a sandwich. My neighbor tried them without onion powder and that was a no go either. I really like the recipe and your website regards Alison.
Besides sandwiches, what else can you use this bread for?
Hi Alison,
Thanks so much. I love the onion powder in there – it adds so much flavor. I can’t wait to try this recipe as a bread. 🙂
Have a great weekend.
–Amber