To celebrate Thin From Within being back in stock, I’m sharing a few recipes from the book here on the blog. Click here to learn more about the book and find a copy at your preferred online or local retailer!
I love getting my creative juices flowing in the kitchen, but even after all my years behind the stove, I’m still not much of a baker. For this reason I turn to quick breads and no-fuss flatbread recipes, like this socca. If you’ve discovered that gluten isn’t your best friend, or are just looking for an easy starch to complete a meal, this flatbread is for you.
You can find this recipe (and many, many others!) in my book, Thin From Within!
Socca Flatbread from Thin From Within
Makes 1 thick or 2 thin 10-inch flatbreads
- 1 cup chickpea flour (also labeled gram flour or besan)
- 1 teaspoon sea salt
- 2 teaspoons olive oil, plus more for drizzling
- Preheat the oven to 425 degrees
- Combine the chickpea flour, sea salt, olive oil, and 1 cup water in a bowl, stir, and let sit for 30 minutes
- Place a large cast-iron skillet in the oven to warm up for 10 minutes
- Add an additional drizzle of olive oil to the batter, then stir in the ingredients for the variation of your choice
- Add a drizzle of olive oil to your pan before adding the socca mixture. If making two thin flatbreads, carefully pour half the batter into the hot cast-iron pan in the oven. If making one thick flatbread, pour all the batter into the pan
- Bake for 10 to 15 minutes, until the edges begin to brown. Repeat to make a second thin pancake, if needed
- Use a spatula to remove the flatbread from the skillet. Slice and serve. You can enjoy as is or use like gluten-free pizza crust
- Garlic Leek: 1⁄2 cup chopped leek, sautéed in oil or butter; 1 tablespoon garlic powder
- Cheezy Rosemary: 1 tablespoon nutritional yeast, 1 tablespoon chopped fresh rosemary
- Cinnamon Raisin: 1⁄4 cup raisins, 1 teaspoon ground cinnamon