Socca is a gluten-free chickpea flatbread made with only two ingredients. This flatbread comes from France and makes a lovely appetizer or snack. When you bake it you can make one thick socca or two thin ones, depending on your preference. Pictured is one thick socca.
1 cup chickpea flour
1 cup water
3/4 teaspoon sea salt
2 tablespoons olive oil, plus more for the pan
- Whisk together the chickpea flour, water, 2 tablespoons oil, and salt in a bowl. Let sit for at least 1 hour.
- Heat your oven to 450°F. Pour 1-2 tablespoons olive oil into a large (10-12 inch) cast iron skillet. Place the skillet in the oven to heat.
- Carefully remove the hot pan from the oven and pour the batter into the pan. If cooking half the socca, swirl the pan to spread batter evenly. Bake until golden and crispy around the edges, about 15 minutes. Repeat with remaining socca. Socca is best eaten right away.