Socca (Besan Flat Bread)

Author: Michelle Scott  

Socca bread can be used as gluten free, vegan replacement for bread.  Best eaten as soon as it is cooked but the batter can be kept in the fridge for several days.



1 cup besan (chickpea) flour
3/4 cup Filtered Water
2 tbsps good quality virgin olive oil
1 heaped tsp cumin
1 tsp fresh rosemary finely diced
salt and ground black pepper to taste



Sift the Besan Flour into a bowl. Add filtered water and whisk will until the mix is smooth and glossy. Add Olive oil, Cumin, Rosemary and salt and ground black pepper and combine well. Leave the mix to stand for 30 minutes.

Heat heavy based frying pan to medium/high. Lightly oil the frying pan and add approximatel1/4 cup of the Besan mix. When bubbles start to appear through the mix, turn the pancake over and cook until both sides are golden brown.

TIP: Experiment with the batter – add more water for a thinner pancake and change the spices eg: add coriander powder, crushed garlic, etc.

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