This chickpea based socca bread will most likely become one of your all-time favorite recipes, especially on the Clean Program. A traditional food from Nice, France, this is nutty and slightly sweet with endless possibilities for fillings and uses. This socca bread recipe is packed with protein and super easy to make.
You can remove them from the oven when still soft for tortilla wraps or crepes, or let them cook longer so they’re very thin and crisp. We suggest following the recipe as it is written the first time you make the dish, but feel free to experiment with the spices the next time you make it!
makes 4 x 8-9 inch flatbreads
prep time: 30 minutes
cook time: 15 minutes
Socca Bread Ingredients
2 cups chickpea flour
1 1/2 tablespoons coconut or olive oil
2 ½ cups water
1/2 tablespoon sea salt
2 teaspoons ground cumin
1 teaspoon ground coriander
¼ teaspoon chipotle powder
Stir all the ingredients together (except the oil) and then let stand for 20-30 minutes so that the mixture can thicken up a bit.
While it’s standing, preheat the oven to 400°F.
Heat an 8-9 inch oven-safe skillet in the oven for 10 minutes. Once hot, remove the skillet from the oven and add the coconut or olive oil then pour 4-5 ounces of the socca mixture into the pan. Carefully swirl around until the batter fills the surface then place back in the oven.
Cook until the socca is a deep golden brown, even slightly burned around the edges. Serve warm or at room temperature with any filling you desire. Some good options are avocado, hummus, tahini, fresh vegetables, pesto, cashew cheese or miso paste. Be warned, these are so tasty that most of them may be eaten before you can add fillings. You may want to double or even triple this recipe!
Recipe by Frank Giglio
Photography by Jenny Nelson
If you like this recipe, you might also like Found: The Best Gluten-Free Cauliflower Crust Pizza