Have you ever tried socca? It’s a new-to-us bread that’s not only vegan and gluten-free, but also grain-free, as it’s made with chickpea flour! And in this Indian-inspired version, we used whole spices to infuse a curry flavor into the bread. Swoon.
How do you enjoy socca? So many ways! This recipe in particular works well anywhere traditional naan would, as well as with dips such as hummus and baba ganoush. But you can also use it as a pizza base (just adjust the spices as desired)! We haven’t tried socca as pizza crust yet but suspect that it would make a delightful breadstick (recipe likely coming soon).
In the meantime, let us show you how easy it is to make this fluffy, flavorful bread!
This 7-ingredient recipe starts with garbanzo bean flour, salt, baking powder for a little rise, and warm water. This creates the base we add the delicious spices to.
For spices, we were inspired by Amy Chaplin’s recipe in At Home in the Whole Foods Kitchen (one of our absolute favorite cookbooks). Whole cumin, coriander, and mustard seed blend well with our homemade curry powder for the ultimate dreamy curry flavor.
Once the batter has rested for 30 minutes – 1 hour, it’s time to cook.
Socca is usually poured into a hot skillet to get brown on the edges and the underside. Then it’s transferred to the oven to get fluffy and cooked through. The whole process takes about 15 minutes. Easy peasy. Repeat until all of your batter is used up and you have mounds of fluffy socca on your hands.
We hope you LOVE this socca. It’s:
Smoky + Spicy
Crunchy from the whole seeds
& So delicious
This would make the perfect snack on its own or bread in place of naan or pita when you need a grain- or gluten-free option. Pair with dips like our Golden Goddess Hummus or saucy entrées like Kitchari. As we mentioned above, socca can also be made into pizza – a concept that’s on our testing list! Stay tuned.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Fluffy Curried Socca (Chickpea Bread)
- 1 cup garbanzo bean flour
- 1/2 tsp heaped sea salt
- 1 tsp baking powder
- 1 scant cup warm water
- 1 1/2 Tbsp avocado oil (if avoiding oil, sub water*)
- 2 tsp curry powder (or store-bought)
- 1 tsp whole cumin seed (or sub half this amount in ground cumin)
- 1 tsp whole coriander seed (or sub half this amount in ground coriander)
- 1/4 tsp whole mustard seed (optional)
- To a medium mixing bowl, add garbanzo bean flour, sea salt, and baking powder and whisk to combine. Slowly pour warm water into dry ingredients and whisk until smooth.
- Heat an oven-safe cast-iron or metal skillet (we prefer cast-iron) over low-medium heat. Add avocado oil, curry powder, cumin seed, coriander seed, and mustard seed (optional) and allow to toast until just fragrant (~2-3 minutes), stirring occasionally. Add spice mixture to chickpea batter, stir to combine, and then cover with plastic wrap or a towel and allow to rest on the counter for 1 hour (or at least 30 minutes).
- Once the socca has rested, preheat oven to 425 degrees F (218 C). Also heat the oven-safe cast-iron or metal skillet from earlier over medium-high heat (it should still have a little oil from cooking the spices earlier, which is great for preventing sticking). Once hot, add enough chickpea batter that, when you swirl it around the pan, the batter spreads into a large, thin pancake that reaches the edges of the pan.
- Carefully transfer the hot skillet to the oven and bake for 10-15 minutes or until bubbles have formed, the edges have browned, and the top is slightly golden brown.
- Remove from oven after baking and let cool in the pan for a few minutes. Then gently loosen with a spatula and slice on a cutting board (or slice right in the pan). Repeat cooking process with the remaining batter (our cast-iron skillet is 10 inches in size and yields two large pieces of socca as the recipe is written).
*If subbing water for oil, make sure to use a non-stick pan.
*Nutrition information is a rough estimate calculated without optional ingredients.
*Recipe adapted from At Home in the Whole Food Kitchen by the talented Amy Chaplin