Socca flatbreads

Socca is a vegan and gluten free flatbread made from chickpea flour; delicioius for mopping up the sauce form curries or loading up with middle-eastern spiced salads. Classic streetfood and so quick to make you can rustle them up in the time it takes to put the toaster down.

I always recommend to my clients that they look to balance their blood sugar levels and this invarioubly means cutting back on refined and processed carbohydrates. Shop bought white bread... I'm talking to you! Having alternatives is really important, afterall, eating well must be sustainable for the long-term and therefore something other than a slice of bread is quite simply invaluable.


150g chickpea flour (gram flour)

1 tsp ground cumin

1 tsp ground turmeric

300g cold water

pinch of salt and black pepper

(Dont skip the pepper; you need to activate the anti-inflammatory turmeric in this recipe)


Put the chickpea flour, cumin, turmeric, salt and pepper in a bowl and slowly add the water, whisking as you go. This will make a batter.

Add a tbsp of coconut oil to a frying pan and spoon a ladle-ful of mixture into your pan. Cook for 2 to 3 mins on each side and serve alongside curry or as below with a spiced middle eastern chick pea salad.

These flatbreads // pancakes are also delicious as a snack with hummus and a sprinkling of pomegranate seeds.