Savory Chickpea Flour Socca
A rustic Nicoise flatbread made from a simple chickpea flour batter, started on the stovetop and finished under a hot broiler for crisp, golden edges and a custardy center.
Ingredients
- 1 cup chickpea flour (also sold as garbanzo bean flour or besan)
- 1 cup warm water
- 2 tbsp extra-virgin olive oil (for batter)
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
- 1/2 tsp ground cumin
- 2 tsp fresh rosemary (or 1/2 tsp dried), finely chopped
- 2 tbsp extra-virgin olive oil (for the pan)
Instructions
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1
In a bowl, whisk together 1 cup chickpea flour (also sold as garbanzo bean flour or besan), 1 cup warm water, 2 tbsp extra-virgin olive oil (for batter), 1/2 tsp salt, 1/4 tsp freshly ground black pepper, and 1/2 tsp ground cumin until completely smooth with no lumps. Stir in 2 tsp finely chopped fresh rosemary (or 1/2 tsp dried). Let the batter rest for at least 15 minutes while you preheat the oven.
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2
Position an oven rack about 6 inches from the broiler element and preheat the broiler to high. Place a 10-inch cast-iron or ovenproof skillet under the broiler for 5 minutes to get very hot.
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3
Carefully remove the hot skillet and place it over medium-high heat on the stovetop. Add 2 tbsp extra-virgin olive oil (for the pan) and swirl to coat. Pour in the batter and tilt to spread evenly.
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4
Cook on the stovetop for 3 to 4 minutes until the edges begin to set and the bottom is lightly golden.
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5
Transfer the skillet to the broiler and broil for 3 to 5 minutes until the top is golden and spotted with dark patches. Watch carefully to avoid burning.
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6
Slide the socca onto a cutting board, cut into wedges, and serve hot with a drizzle of olive oil and extra black pepper.