Socca (Italian Chickpea Flatbread)
Photo: Marc Giacone, Public domain
Socca is a thin chickpea flatbread that needs only five ingredients and one bowl. It is known as socca in France and as torta di ceci or farinata in Italy, and the batter is nothing more than chickpea flour, water, olive oil, salt and pepper whisked smooth. The real trick is heat: a preheated cast-iron pan and a very hot oven give it a crisp edge and a soft, tender middle.
Instructions
Heat the oven as high as it will go. Around 300°C / 570°F is traditional, but get as close to that as your oven allows. If you are cooking in a cast-iron pan, put it in the oven at the start so it is properly hot when the batter goes in.
Whisk all the ingredients together until no lumps remain. The batter should be very thin and easy to pour.
When the oven is at full heat, pour some of the batter into the hot pan or onto the plaque so it covers the surface in a very thin layer. With a 50 cm plaque or pan, use half the batter at a time.
Bake for 8 to 9 minutes at 300°C / 570°F, or 13 to 15 minutes at 250°C / 480°F.
Take the socca out of the oven and cut it into triangular wedges. Serve it hot.
Repeat with the remaining batter.
Make it personal.
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