Wednesday, March 20, 2013
SOCCA WRAPS / TORTILLAS
Now don't get me wrong, there are some days I relish convenience [dream about it in fact], but more often than not I carry around with me a grudge against "the man" [whoever "he" is]. No offense "man", but I know I can do most things better than you.
I can make wraps.
After a little of this, a bit of that, some of those, and testing and modifying by a great friend [thanks Kim!] - a recipe is born.
Flavor - check. Nutritious - check. Allergen free - check. Easy - check.
These wraps are soft, super simple with a short ingredients list, and delicious. You can customize the thickness and soft or crunchiness to your liking by simply by pouring more or less batter into the pan and cooking shorter or longer.
[WHAT THE WHAT IS SOCCA?]
Socca is a term for a thin pancake or crepe originally made using garbanzo bean flour, water, and oil; cooked in an open oven; and seasoned with salt, pepper, and [generally fresh] rosemary. Of course it originated in Italy. All good things come from Italy. But, contrary to most popular Italian fare, it's naturally gluten-free.
There are a lot of different spins on socca bread. Do a Google search and you will find, well, a lot. You will find classic, spicy, sweet, you name it [disclaimer: I have not tried all of the recipes provided in this sentence but they sure looked good!].
So, take this recipe and run with it. Make it your own and give yourself the freedom to play with ingredients a bit. This is one recipe that is pretty difficult to really mess up.
And while you're at it, why not celebrate this first day of spring with one of my favorite spring meals: a socca wrap topped with baby greens, some shredded carrots, a few sprouts, a small handful of nuts or seeds, avocado if you're so inclined, and hummus.
Recipe inspired by Affairs Of Living - Socca
1 c. gluten-free oat flour, freshly ground if possible
1 c. buckwheat groat or lentil flour, freshly ground if possible
2 1/4 c. pure water
1 tsp. raw apple cider vinegar
1 1/2 tsp. Celtic sea salt
2 tsp. ground rosemary or herb[s] of choice
[If you have fresh use it! Simply use 1 - 2 T. of finely chopped fresh.]
1 tsp. cumin [optional]
4 T. extra virgin olive oil
Combine flours, water, and vinegar in a glass bowl, mixing well. Let stand for 20 - 60 minutes depending on how much time you have available. Mixture should bubble a little. Pour 2 T. of the olive oil in a cast iron skillet. If you want small wraps [or tortillas] choose a smaller size. If you prefer larger wraps, use your largest skillet. Place skillet under broiler set to high. The goal is to get the oil and pan very hot but not smoking. Keep a close eye on this.
While the pan is in the broiler, add herbs / spices, salt, and 2 T. of olive oil to the flour batter. Add water if necessary to get a pretty pour-able batter.
When the skillet is hot, pour about a 1/2 - 3/4 c. of batter into the pan and quickly spread with a spoon to fill the bottom of the skillet. Use less batter if you want thinner wraps or are using a smaller pan.
Cook under the broiler until the edge and / or top begins to brown and batter is cooked through. Flip and repeat. Remove wrap and place on a wire rack to cool. Repeat with remaining batter.