Prep: 10 min | Rest: 30 min | Cook: 15 min | Serves: 4
Socca is a rustic French flatbread made almost entirely from chickpea flour, which means it's naturally gluten-free and quietly high in fiber compared to a wheat-based flatbread. Cooked in a hot skillet until the edges crisp, it works as a side, a pizza-style base, or torn up for dipping into hummus or a good olive oil.
Ingredients
- 1 cup chickpea flour (besan)
- 1 cup water
- 2 tbsp olive oil, divided
- 1/2 tsp salt
- 1 tbsp fresh rosemary, chopped
- Black pepper
Instructions
- Whisk chickpea flour, water, 1 tbsp olive oil, and salt together until smooth. Let rest for at least 30 minutes at room temperature.
- Preheat a cast-iron or oven-safe skillet over medium-high heat with the remaining olive oil.
- Stir the batter, then pour into the hot skillet. Tilt to spread evenly. Cook 3-4 minutes on the stovetop until the edges start to set.
- Transfer to a broiler for 3-5 minutes until the top is golden and slightly bubbled. Scatter rosemary and black pepper. Slice into wedges.
Nutrition Facts (per serving)
| Calories | 140 |
| Total fat | 7g |
| Total carbohydrates | 14g |
| Dietary fiber | 3g |
| Protein | 6g |
| Sodium | 300mg |
Why This Is Good for Your Gut
Chickpea flour provides galactooligosaccharides, one of the most studied prebiotic fiber types, and considerably more fiber than standard wheat flour. Rosemary contributes antioxidant polyphenols. A naturally gluten-free flatbread that's easy on digestion.
Let the batter rest the full 30 minutes. It thickens slightly and gives the socca a better, less gritty texture.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.