A quick and easy bread that is a gluten-free delight. It is so popular in our house that it is usually gone before it has had a chance to cool properly.
- 1 cup chickpea flour
- 1 cup warm water
- 1 tsp baking soda
- black pepper
- 1/2 tsp salt
- 2 tbsp avocado oil plus more for the pan if needed
- 1 tsp curry powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/4 tsp mustard seeds
- 1/2 tsp dried thyme
- In a medium mixing bowl add chickpea flour, baking powder and sea salt and stir until well combined. Slowly add water while stirring until smooth. Cover with tea towel and set aside.
- Measure out spices into a small bowl. In cast iron pan, measuring 9-10″ diameter, heat avocado oil on medium high. Add all the spices at once and stir to coat with oil. Let cook until fragrant, while stirring for a couple of minutes.
- Pour spice mix into socca base and stir to combine, cover and set aside for batter to ferment, this needs a minimun of 40 minutes to overnight. Don’t scrape the pan too much since you want to leave a layer of oil in the pan to prevent the socca from sticking when it is baking.
- When socca base has been sitting for at least 20 minutes or when you are ready to bake, turn oven on to 425F, with a rack in the middle. Once the oven is hot, add a little more avocado oil to the bottom of the pan it is not well coated. Carefully place the cast iron pan in the oven to pre-heat for 5 minutes.
- Stir batter well, then take cast iron pan out of the oven, and pour socca base into pan. Swivel pan wearing oven mitts to evenly distribute the batter to the edge of the pan. Place the pan on the middle rack and bake for 10 minutes, if you have a convection oven. For a regular oven bake a few minutes longer. The socca is done when it pulls away from the edges and is golden on top.
- Take pan out of the oven and loosen the edges with a spatula, it should not be stuck if the pan had sufficient oil when the batter was poured in and the bread has finished baking. Flip onto cutting board and let cool for a minute before slicing into wedges.
Please note that chickpea flour varies, if the batter is too thick using 1 cup of flour, use 3/4 cup next time, or add a little more water.
- Prep Time: 5+40
- Cook Time: 10
- Category: bread
- Method: baking
- Cuisine: gluten-free
Keywords: gluten-free bread, socca bread, chickpea flour baking, farinata, chana dosa