Socca (Chickpea Flatbread)
, about 50 min
A crisp-edged, tender-centered chickpea flour flatbread, rested then broiled in a hot cast iron skillet.
| prepArrange oven rack 6 inches below broiler | ||||
| prepHeat oven to 450°F / 230°C | ||||
| prepPlace 10-inch cast iron skillet in oven 5 min before batter is done resting, then set oven to broil | ||||
| 130 g chickpea flour | Whisk smooth, rest 30 min | Add oil to hot skillet, pour batter | Broil 5-8 min until blistered | Slice, season with salt & pepper, drizzle oil, add za'atar |
| 240 ml water | ||||
| 1 1/2 tablespoons extra-virgin olive oil (for the batter) | ||||
| 1/2 teaspoon kosher salt | ||||
| 1 teaspoon extra-virgin olive oil (for the pan) | ||||
| 1 teaspoon za'atar (optional), plus olive oil for drizzling | ||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.