Heard of Socca? It’s flatbread…and it’s delicious!

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My dear friend Saundra never fails to amaze me with her culinary delights.  A few months ago she introduced me to socca, a flatbread made from garbanzo bean flour (aka chickpea flour).  The ingredients are minimal  . . . garbanzo bean flour, water, salt and olive oil, plus the addition of an herb or spice should you desire.  For individuals sensitive to gluten and/or yeast, socca may be the answer to their prayers.   It is crispy, delicious and can be made into pizza.

The socca recipe I used comes from Dave Lebovitz.  In this recipe I used a teaspoon of finely minced fresh rosemary in place of the cumin.  Be sure to sift the flour to avoid lumps.  IMG_0471

Using a nonstick skillet works great.  Be sure to get the flatbread crispy.

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Socca is great but you can also make flatbread pizza.  I made one batch with sautéed spinach and garlic, topped with Pecorino Romano.

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And the other I topped with some leftover roasted red pepper/eggplant dip topped with a blend of cheeses.

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Plain or made into pizza, socca has become a household favorite.

Mary Beth George, MEd, RD/LD, LPC

*Featured Image: www.tastefullyjulie.com via www.healthyaperture.com Posts for Syndication

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