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 1 meter (3 feet) in diameter. Socca can be fried, like in this recipe, or baked.
Recipe Servings: 5
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1½ cups (180 g) chickpea flour
- ½ tsp (1.25 ml) salt
- ½ tsp (1.25 ml) ground black pepper
- 1½ cups (360 ml) water
- 3 Tbsp (15 ml) extra-virgin olive oil, plus extra as needed for cooking
Directions
- Whisk together chickpea flour, salt, and black pepper in a large bowl.
- Whisk in water and olive oil slowly until well combined and smooth. The batter should be very runny.
- Drizzle some olive oil into a non-stick 8-inch (20-cm) skillet set over medium-high heat.
- Add ½ cup (120 ml) batter to the skillet once the oil is hot and begins to shimmer, tilting pan in a circular motion to coat bottom evenly.
- Reduce heat to medium and cook for about 3 minutes until edges are crispy and the bread is golden brown on the bottom.
- Flip and continue to cook about 2 minutes, until the second side is browned.
- Transfer flatbread to a wire rack to cool or keep warm in a 200°F (95°C) oven to keep warm.
- Repeat process until all the batter is used.
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