Lately, I have had not be enjoying my 12 in pizza pan to make socca in because it makes it too crispy (which is not always bad, but I do always want a thin crispy bread) and it is extremely hard to get out of the pan. One downside to socca until now.
I have realized I prefer my socca be made in a 10in sized pan, which Lori has, so I decided to try making socca in my 10in non-stick skillet.
And it works…like one giant pancake. I put the oil down in pan, heated it up (medium high, around 6-7) and waited to the sides started forming before I flipped it! And it worked!!!
Top with lettuce
Roll it up
Remember our 1st socca wrap failure…well this works so much better
We have already enjoyed some earlier this week, and looking forward to make more!
Pure2raw Recipe: Skillet socca
- 3/4 cup garbanzo bean flour
- 1 cup water
- pinch or two of sea salt
- 2 tbsp oil (we use mostly coconut oil, but have done olive oil)
Whisk together in a bowl in pour into hot oiled skillet.
We added fresh rosemary to our batter too!
Have a great day!