Socca with Mediterranean Crust

This gluten free flatbread is make from chickpea flour and a great addition to a meal or picnic. You could top it with a variety of ingredients, or just serve it as it is.

Makes 2 Flatbreads to add to a Picnic

Category: 

Ingredients

For 4 Person(s)

Socca with Mediterranean Crust

  • 200 Grams Chickpea Flour
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Salt

Dukkha Topping

  • 2 tbsp Chopped Hazelnuts
  • 2 tbsp Sesame Seeds
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tbsp Dried Thyme
  • 1/2 tbsp Dried Mint
  • 1/2 tsp Sea Salt
  • 2 tbsp Olive Oil to Cook (plus extra for the dukkha)

Socca with Mediterranean Crust Directions

To make the topping, place the hazelnuts, sesame seeds, ground coriander, ground cumin, thyme, mint and salt into a pestle and mortar and give a good bash. You want it quite coarse still and with all the ingredients mixed well. Leave to one side.

 

To make the soccas, mix the chickpea flour together with the onion, garlic and salt. Add the water and whisk well until smooth. You should have a thick batter, add a little more water if not. Leave to one side for 1-2 hours.


When ready to cook, spoon off any froth from the top of the socca mix. Heat a large frying pan and add 1 tbsp of Olive Oil. When really hot, pour half of the batter into the pan and cook over a medium heat for 4-5 minutes. Flip over and cook for a further 3-4 minutes, until crisp and golden. Remove the bread from the pan and place on a plate. Brush a little oil on the top of the socca (approx. 1 tbsp) whilst it is still warm and sprinkle 1 tbsp of the dukkha all over the top. Leave to cool. Repeat with the remaining batter.

 

 

Serve at room temperature either as it is, or with toppings of your choice or just a scattering of fresh herbs.  

To make the topping, place the hazelnuts, sesame seeds, ground coriander, ground cumin, thyme, mint and salt into a pestle and mortar and give a good bash. You want it quite coarse still and with all the ingredients mixed well. Leave to one side.

 

To make the soccas, mix the chickpea flour together with the onion, garlic and salt. Add the water and whisk well until smooth. You should have a thick batter, add a little more water if not. Leave to one side for 1-2 hours.


When ready to cook, spoon off any froth from the top of the socca mix. Heat a large frying pan and add 1 tbsp of Olive Oil. When really hot, pour half of the batter into the pan and cook over a medium heat for 4-5 minutes. Flip over and cook for a further 3-4 minutes, until crisp and golden. Remove the bread from the pan and place on a plate. Brush a little oil on the top of the socca (approx. 1 tbsp) whilst it is still warm and sprinkle 1 tbsp of the dukkha all over the top. Leave to cool. Repeat with the remaining batter.

 

Serve at room temperature either as it is, or with toppings of your choice or just a scattering of fresh herbs.

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