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Chickpea Socca Flatbread
Jamie Raftery
Protein packed gluten-free chickpea socca flatbread, quick and easy to make.
5
from
2
votes
Prep Time
10
mins
Cook Time
5
mins
Batter resting time
1
hr
Total Time
1
hr
15
mins
Course
Appetizer, Bread, Breakfast, Brunch, Side Dish
Cuisine
Indian, Mediterranean
Servings
4
100g flatbreads
Calories
202
kcal
Equipment
Weighing scales
Mixing bowl
Whisk
Storage container
Frying pan - non stick
Spatula
Ingredients
To make the flatbread batter
100
g
Chickpea flour
40
g
Rice flour
2
g
Baking powder
2
g
Turmeric powder
1
g
Pink salt
(to taste )
300
ml
Water - filtered
10
ml
Olive oil
To cook the flatbreads
20
ml
Olive oil
(10ml per portion to cook )
Method
To make the flatbread batter
Assemble all ingredients.
Add all the dry ingredients to a mixing bowl; Add the chickpea flour, rice flour, baking powder, salt and turmeric.
Whisk all the dry ingredients together until well combined.
Add in the water and olive oil.
Whisk until smooth.
Transfer to storage container or bottle.
Allow to rest for 30 minutes before cooking.
To cook the chickpea socca flatbreads
Add a splash of olive oil to the frying pan - pre-heat the pan.
Add 100ml of the chickpea batter.
Cook for 2-3 minutes on each side until golden brown.
Transfer to paper towel to absorb excess oil.
Serve whole or cut into pieces.
Recipe Notes
Alternative method:
Try the 'whizz in a blender' method!
Simply add the water, olive oil and all dry ingredients to blender.
Blend on medium - high speed for 30 seconds until everything smooth.
Transfer to container or bottle to store and allow to rest for at least 30 minutes before cooking.
Nutrition Facts
Serving:
100
g
Calories:
202
kcal
Carbohydrates:
23
g
Protein:
6
g
Fat:
9
g
Sodium:
214
mg
Potassium:
282
mg
Fiber:
3
g
Sugar:
3
g
Vitamin A:
10
IU
Vitamin C:
1
mg
Calcium:
37
mg
Iron:
2
mg
Keyword
Gluten-free, High protein, High-fibre, Plant-based, Sports food