Socca

Socca is a quick and simple gluten-free flatbread that can be used for a variety of dishes, from a crisp cracker for dips and spreads to a delicious pizza crust.

Ingredients :

• 1 1/2 cups chickpea flour

• 3 tablespoons olive oil, divided

• 1 teaspoon salt

• 1 cup water

STEPS :

     1. Combine socca ingredients :

Combine the chickpea flour, 2 tablespoons olive oil, salt, and water in a medium mixing basin. Stir quickly until a nice batter comes together.

If it's thicker than pancake batter, add extra water one tablespoon at a time until it's the consistency of pancake batter. When you remove the whisk from the batter, a thick ribbon should form.

     2. Let the batter rest :

Before cooking, give the batter 30 minutes to rest.

     3. Heat nonstick skillet or cast iron :

Over medium-high heat, heat a large nonstick or well-seasoned cast iron pan. Drizzle 1/2 tablespoon olive oil over the pan.

     4. Cook the socca :

When the pan is hot, pour half of the socca batter into it with a measuring cup or ladle, while moving the pan in a circular motion to help the batter spread evenly.

Cook the socca for about 2 minutes, or until the top is nearly set. Any bubbles that emerged, similar to pancakes, should have settled. There will be noticeable firming at the edges of the top, but no char marks.

Cook for another minute after flipping with a broad metal spatula. Both sides should have some brown patches. Take out of the pan.

In the pan with the last 1/2 tablespoon of olive oil, cook the remaining socca batter.

     5. Serve :

As soon as it comes out of the pan, the socca is ready to serve. Slice it into triangles and serve with dip, or split it in half and fill with sandwich fillings.

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