French cuisine · Dough, Pasta & Rice

Socca

Thin chickpea flatbread from Nice – crisp at the edges, creamy in the middle.

Ingredients · for 4 servings

• 250 g chickpea flour
• 500 ml water
• 6 tbsp olive oil
• 1 tsp salt
• Pepper
• Rosemary

Instructions

1. Whisk the chickpea flour with the water, 4 tbsp olive oil and salt until lump-free.
2. Let it rest for at least 1 hour and skim off the foam.
3. Heat a cast-iron pan in the oven at 250 °C until very hot.
4. Add the remaining oil and pour in a thin layer of batter.
5. Bake for 10 minutes until blisters and dark spots appear, serve hot with pepper and rosemary.