Socca (Farinata) with Rosemary, Halloumi, and Fig Jam at The Pancake Project

Today’s world tour of flatbread takes us to…France! Or Italy. Or Turkey. Let’s just go cruise the Mediterranean, yes? And while we’re at it, let’s eat some chickpea flatbread.

Socca (pronounced SOCK-a, not SO-ka) is a wonderfully easy flatbread to make. You just mix it up and bake it, and for the most part…that’s it. It’s adaptable to a range of spices and additions (like sauteed onions? Toss ’em in!) and can serve as an appetizer or dinner. Adjust slice size accordingly.

So what is it? Socca, a French word, is also known as farinata in Italian. It’s a flatbread made entirely of chickpea flour, so it’s got a flavor unlike most of the other flatbreads we have known. It’s gluten-free (because chickpeas), so you celiac folks can dig it. Socca has literally been a food item for a millennia. Origin stories credit its development to Roman soldiers in Nice, France, circa the 1st century BCE. Or as the result of invasion by Turkish forces. Or that it was developed in Sardinia. And so on. Food travels along trade routes as well as the trade, so it’s difficult to determine who made socca first. We’re just glad someone did. Thanks, ancient smart foodie![read more…]

Read more about this at pancake-project.com

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