Socca Flat Bread

Socca Flat Bread is made out of Chickpea flour, making it naturally gluten free, high protein, high fiber, low fat and  low calorie.  It couldn’t be more simple to make, travels well and is delicious!  It is incredibly versatile and can be paired with a variety of dips (think hummus, guacamole, salsa, pesto etc.), eaten alongside dinner, used as a wrap or even as a pizza crust.  There are definitely more recipes on the way so stay tuned!



1 Cup sprouted garbanzo bean flour (4.5 oz)

1 Cup water (8 liquid oz)

1/2 White/Yellow onion

2-3 Garlic cloves

1 Cup chopped spinach

1 1/2 tsp. Curry powder

1 tsp. Turmeric powder

1/2 tsp. Salt

1/8 tsp. White pepper



Mix dry ingredients: Garbanzo bean flour, curry powder, turmeric, salt and white pepper

Add water to dry mixture, stir and let sit

Chop onion (small), garlic and spinach.  Dry Sauté onion (adding water as needed) let onion brown slightly bringing out more flavor.  Add garlic 4-5 minutes after starting to cook onion.

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Browned onion:

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Mix onion/garlic sauté with flour/water mixture and then stir in chopped spinach.

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Take a clean pan and lightly coat with coconut oil.  Divide flat bread mixture into 2 small bowls.  Lightly heat pan on a burner or under the broiler.  Add 1/2 of your mix (one small bowl) and place under the broiler until the top is slightly browned.  MAKE SURE TO USE AN OVEN MIT to take the pan out of the oven.  Flip the flat bread and lightly broil bottom side or place on the burner on low – med heat until flat bread is cooked through but still soft and spongy.  It might take making these a few times until you get the finesse down so the bottom does not stick.

Remember to always put on an OVEN MIT!  This is easy to forget as it is such second nature to just grab the handle of the pan.

Let cool slightly and serve individually, cut in half or into wedges!

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