a naturally gluten free flatbread made in your cast iron with garbanzo bean flour. A snack on its own or as a base for pizza.
Course Appetizer, Gluten free
Cuisine Bread, cast iron, vegan
Prep Time 2minutes
Cook Time 5minutes
resting time 30minutes
Total Time 7minutes
1cupchickpea flour aka garbanzo bean flour or garam
1-2tablespoonsextra virgin olive oil
1/2teaspoondiamond kosher salt
1-2teaspoonsminced fresh rosemary or popping seedsoptional
black pepperflakey sea salt, za’atar, charnushka seeds or other spices for topping.
combine chickpea flour, water, and salt in a medium bowl and whisk until smooth
let batter rest for at least 30 minutes
preheat oven to 475F
five or so minutes before you are ready to bake the socca preheat the 10” cast iron pan either by turning the oven to broil or on the stovetop, leave the oven on broil
once the pan is good and hot swirl about a teaspoon of olive oil in the pan, add the rosemary or popping seeds (if using) and then half the batter (most recipes call for using all the batter at this point but I like it thinner), tilting the pan to evenly spread out the batter
broil for 5-8 minutes or until the top begins to brown and blister. Move to a lower shelf if the edges are getting too dark before the center is browned.
remove from oven and place on a cutting boards, top with a little bit more oextra virgin olive oil, fresh black pepper, flakey salt, or za’atar or charnushka seeds as desired.
slice and serve warm
season with just salt and pepper or dress up with flavorful seeds and spices