I have a new favorite flat bread, and it's healthy and easy to make! It's called socca and it's made with chickpea flour. You can find it rather inexpensively at a local Indian or Middle Eastern Market, although ti's often called Besan. The most Celiac-safe pre-ground chickpea flour, in my opinion, is Bob's Red Mill. Of course, you can always grind your own from dried chickpeas.
I first found out about socca in a book that I bought, "101 Gluten Free Foods
." Ever since then, I had been wanting to try it. When my mother in law requested paella for her birthday celebration, I thought it would be a great time to try it. We served it with some Rosey Goat
cheese made in Spain and some Dutch Baby Swiss that we purchased from our local Farmer's Market
. It was tasty.
This is traditionally found in Nice
in the south of France. My husband is going there this summer and I will be eager to hear how it compares. He likes it so much he told me that I have to make it for him at least once a week! Today I made him a wrap using the socca with roasted chicken, spinach, tomatoes, and some Spanish manzanilla olives...and a drizzle of homemade balsamic dressing. I forgot to put some of the goat cheese on as I had intended.
I could tell you how to make it, but David Lebovitz has done it so beautifully that I will just direct you to his blog.
I will give you some highlights though. You mix equal parts chickpea flour and water (if done with a measuring cup) and you let it sit for .5 to 2 hours.
|Finished socca makes for a quick, easy and healthy pizza crust as well! |
Then you pour the batter into an iron skillet that you've had warming under the broiler for 5 minutes. Pop it back under the broiler for 3 minutes, and you're done! As pictured above, it can be used as a great and healthy crust for pizza. The options are endless!
Labels: In the kitchen