France Socca (Chickpea Flatbread)
Socca is an unleavened chickpea flatbread that is popular along France's Mediterranean coast, particularly in and around the city of Nice. The basic recipe is quite simple, involving only chickpea flour, water, olive oil, and salt and can be varied to include a number of different spices and herbs. When made for special occasions, socca can be made on a tinned copper plate that measures more than 3 feet (1 meter) in diameter. Recipe Serving: Serves 5
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 1/2 cups (180 g) chickpea flour
- 1/2 tsp (1.25 ml) salt
- 1/2 tsp (1.25 ml) black pepper
- 1 1/2 cups (360 ml) water
- 3 Tbsp (15 ml) extra-virgin olive oil + additional for cooking
Directions
- In a large mixing bowl, whisk chickpea flour, pepper, and salt. Slowly whisk in water and 3 tablespoons (45 ml) olive oil until combined and smooth. The batter should be very runny.
- In a non-stick 8-inch (20-cm) skillet, heat a drizzle of olive oil over medium-high heat until it begins to shimmer.
- Add 1/2 cup (120 ml) batter to the skillet, tilting pan in a circular motion to coat bottom evenly. Reduce heat to medium and cook until edges are crispy and the bread is golden brown on the bottom, around 3 minutes. Flip socca and continue to cook about 2 minutes more, until second side is browned.
- Transfer flatbread to a wire rack to cool or keep warm in a 200? (95?) oven to keep warm.
- Repeat with remaining batter and oil.
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