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!