45 minutes
A simple yet flavorful chickpea flour pancake from the south of France with a crispy edge and soft center.
Chickpea Flour, none
cups
teaspoons
Black Pepper, none
to taste
Water, room temperature
cups
Olive Oil, none
tablespoons
1. Preheat Oven and Skillet
Preheat your oven to 450°F (230°C) and place a 12-inch (30cm) cast-iron skillet in the oven to heat up.
2. Prepare Batter
In a large mixing bowl, whisk together the chickpea flour, salt, and a dash of pepper. Gradually pour in the water and 2 tablespoons of olive oil, whisking until you have a smooth batter. Let it rest for 10-15 minutes.
3. Bake Socca
Carefully remove the hot skillet from the oven and coat with 1 tablespoon of olive oil. Pour in the batter and spread it evenly. Bake for about 15 minutes until firm and lightly browned at the edges.
4. Broil Socca
Switch the oven to broil, brush the socca with the remaining olive oil, and broil until golden brown on top. This adds a charred and crispy texture.
5. Serve Immediately
Remove the socca from the oven, cut into wedges, and serve hot.
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