Socca Flat Bread Two Ways 

Makes 2 flatbreads, serving 2 or 6 as an appetizer 

Nutrition per serving  (based on two servings without topping) – calories: 232, fat: 13g (saturated: 0g), carbohydrates: 20g, protein: 8g, fiber: 4g, sugar: 4g; sodium: 306mg

  • ¾ cups chickpea flour

  • ¾ cup water

  • 1½ tablespoons extra virgin olive oil, divided

  • ½ teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper


Whisk the chickpea flour, water. 1/2 tablespoon olive oil, salt, and pepper, together in a medium bowl until smooth. Set aside for 30 minutes or overnight.  

Heat ½ tablespoon teaspoon oil in a 10-inch nonstick skillet (or cast-iron skillet) over medium-high heat until shimmering. Add ½ of the batter to the skillet (about ¾ cup), tilt pan to coat bottom evenly, cook until crisp at edges and golden brown on the bottom, about 3 minutes. Flip socca and continue to cook until the second side is browned for about 2 more minutes. Transfer flatbread to a rimmed baking sheet and repeat with remaining oil and remaining batter. 


Socca served as a meal with Smoked Salmon (and the works)- 

Nutrition per serving  (1 flatbread w/ toppings) – calories: 358, fat: 18g (saturated: 2g), carbohydrates: 23g, protein: 26g, fiber: 4g, sugar: 6g

Take the flatbreads straight from the skillet or reheat them in a microwave or under the broiler in your oven. Spread 2-3 tablespoons of non-fat Greek yogurt over one flatbread. Top with 2 ounces smoked salmon, a few thin slices of red onion, 4 thin slices of cucumbers, a few capers, a couple of tablespoons of dill fronds, and a sprinkling of everything seasoning. 


Socca served as an appetizer with Beet and Yogurt Relish

Relish (No Socca) – calories: 44, fat: 1g (saturated: 0g), carbohydrates: 7g, protein: 3g, fiber: 2g, sugar: 4g; sodium: 78 mg

Nutrition per serving  (1 piece of flatbread w/ toppings) – calories: 121, fat: 5g (saturated: 0g), carbohydrates: 14g, protein: 6g, fiber: 3g, sugar: 5g; sodium: 180 mg

  • 2-3 medium cooked beets, coarsely grated on a box grater - you should have ¾ cup grated beets) 

  • ½ cup plain Greek yogurt 

  • 1 tablespoon minced shallots

  • 1 garlic clove, minced 

  • 1 tablespoon chopped dill, plus extra sprigs for garnish 

  • Zest of 1 lemon and 1 teaspoon lemon juice  

  • Kosher salt and freshly ground black pepper 

Combine grated beets with yogurt, shallots, garlic, chopped dill,  lemon zest, lemon juice. Season to taste with salt and pepper.

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