Chickpea flatbread

By nnlester

Simple and tart with a pleasant nuttiness, socca is a traditional flatbread made of chickpea flour and olive oil, popular in the south of France. Its sister, farinata, is made the same way in Italy. Socca makes an excellent, easy appetizer, and a fantastic base for a variety of toppings including anchovies, olives, sauteed vegetables, fresh herbs, tomatoes and olive oil.

Ingredients

• 1 cup chickpea flour, preferably sprouted (buy it here)
• 1 medium lemon, juiced
• 1 1/4 cups water
• 3 tablespoons olive oil, plus additional for greasing the pan
• 1/2 teaspoon unrefined sea salt

Preparation

Step 1

Instructions
Dump the chickpea flour into a medium-sized mixing bowl. Stir in the lemon juice and water. Cover the bowl, and allow it to rest at room temperature at least 12 and up to 24 hours.
Set a 10-inch cast iron skillet in the oven, and heat the broiler.
Whisk in olive oil and salt, until it forms a thin, smooth batter.
When the skillet is nice and hot, swirl a glug of olive oil in the bottom of the skillet until it's completely coated, then pour in half the batter, swirling it if necessary so that it coats the bottom of the skillet. Broil the socca until its edges turn crisp, and it begins to blister - about 7 minutes.
Gently remove the socca from the pan, continue with the remaining half of the batter. Cut into squares and serve with more olive oil, fresh herbs, tomatoes, anchovies, olives or whatever you happen to like.

Instructions