Socca (Chickpea Flatbread)
Socca (Chickpea Flatbread) takes about 45 min and serves 4. It needs 6 ingredients: gram flour, water, olive oil, salt, rosemary, and black pepper. It is rated easy to make.
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Easy
Ingredients
- 150 g gram flour
- 350 ml water
- 4 tbsp olive oil
- 1 tsp salt
- leaves from a sprig of rosemary
- plenty of black pepper
Method
Whisk a thin batter
Whisk the gram flour, water, half the oil and the salt until completely smooth. It should be as thin as single cream — much thinner than a pancake batter.
Rest it properly
Leave it at least 30 minutes, longer if you can. Gram flour is slow to hydrate, and an unrested batter tastes raw and slightly bitter no matter how long you cook it.
30 minHeat the pan in the oven
Put a heavy ovenproof pan under a hot grill, or in an oven at its maximum, with the remaining oil in it until the oil is shimmering. The pan must be hot before the batter lands or the socca sticks and steams.
10 minPour thin and grill
Skim any foam off the batter, pour a thin layer into the hot pan, scatter over the rosemary, and grill until set, blistered and blackened in patches. Those charred spots are the point — a pale socca is a sad thing.
8 minTear and eat
Slide it out, grind plenty of pepper over, and tear it into rough pieces. Eat it standing at the stove while you cook the next one; it does not wait.
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