Monday, December 19, 2011

Flatbread Made with Chickpea Flour

I finally used up the last of the chickpea flour. I made Socca, a type of flatbread or crêpe from Southern France. The ingredients are simple — everything came from my local grocery store. You’ll need a cast iron griddle or a large cast iron pan.

Bean flours are super nutritious foods that are high in protein and fiber and low in fat. They are essential to vegan cooking. Bean flours are also a great alternatives for people who can’t eat wheat products, such as pasta and breads. But when combined with grain, they create a complete protein.

I’ve used the Bob's Red Mill brand, but if you can find it, use Indian Besan. It has a finer mill and makes a smooth thin batter. Socca is typically eaten as street food in the open markets, stuffed with savory things like potatoes and goat cheese. I just ate them fresh out of the oven — socca has a subtle sweet flavor when it’s made fresh.

For this socca recipe and more, visit

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