I was prepping this batter to have for dinner a few nights ago and realized that I haven’t posted anything on this site in a very long time. The reason and my excuse is that I have been devoting myself to designing a second website and side project for a while now: an online portfolio for my photography. I’ve been so wrapped up in working on it that I didn’t stop to check how long it had been. And the saddest part is I have so many recipes that are ready to share, I just feel like there is never enough time to throw it all together and type it all up. But I’m going to make time from now on. I don’t need to tell you stories about my life anyway, it’s really not that interesting!
This is a chickpea flatbread that I like to make from time to time that you’ve probably seen on The Kitchn or through David Lebovitz’s website. I prefer the latter’s method – the flatbread is a simple, traditional recipe that is gluten-free and corn-free. It also makes a pretty excellent pizza crust – I just add oregano, and maybe garlic and/or powder, to liven things up a bit. It’s also great for soaking up extra sauce.
- 1 cup chickpea flour
- 1 cup plus 2 tablespoons water
- 1 teaspoon sea salt
- 2 1/2 tablespoons olive oil, divided
- 1. Mix together the chickpea flour, water, salt, and 1 1/2 tablespoons of the olive oil. Let batter rest at least 2 hours, covered, at room temperature.
- 2. To cook, heat the broiler in your oven. Oil a 9- or 10-inch cast iron skillet with the remaining olive oil and heat the pan in the oven.
- 3. Once the pan and the oven are blazing-hot, pour enough batter into the pan to cover the bottom, swirl it around, then pop it back in the oven.
- 4. Bake until the socca is firm and beginning to blister and burn. The exact time will depend on your broiler.
- 5. Slide the socca out of the pan onto a cutting board, slice into pieces, then shower it with coarse salt, pepper, and a drizzle of olive oil.
- 6. Cook the remaining socca batter the same way, adding a touch more oil to the pan between each one.