A chickpea flatbread or pancake is called Socca in French and Farinata in Italian. In whatever camp you are, the basic recipe is the same: chickpea flour, water, salt and oil. This easy recipe holds a surprising delicious flavor that you may not expect from just flour, oil and water.
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Servings: 2people
Author: Marinka
Ingredients
1/2cupchickpea flour
1/2 cupwater
1teaspoonolive oil+ more for coating pan
1/4teaspoonthymefinely chopped
1/4teaspoonrosemaryfinely chopped
salt & pepper
Instructions
Place 6-inch cast iron pan in the oven and preheat to 425 degrees F.
Mix chickpea flour, water, oil, salt, pepper and herbs and whisk until you have a smooth lump-free batter. (NOTE 1)
Pour 1/2 tablespoon olive oil in the pan and then pour the batter into the pan. Place the pan back into the oven and bake for 15-20 minutes. (NOTE 2)
Cut the socca in wedges and serve warm. This is the best way to eat it, but when cold it will still be a future favorite.
Notes
Some people recommend to allow the batter to rest for 30 minutes. I did not find a difference with or without that waiting time.
The flatbread is ready when the outer ring is browning and the surface is dry, but you'll find out that the inside of this thin flatbread is deliciously moist.