Ingredients
- 1 cup chickpea flour
- 1 cup water
- 1¾ tablespoons extra-virgin olive oil
- ½ teaspoon sea salt
Instructions
- Preheat the oven to 475°F with a 10-inch cast-iron skillet inside.
- In a medium bowl, combine the chickpea flour, water, 1 tablespoon of the olive oil, and salt and whisk until smooth.
- Cover and set aside to soak for 30 minutes.
- Using a potholder, remove the preheated skillet from the oven and add the remaining ¾ tablespoon olive oil, brushing to coat the bottom and sides of the pan.
- Pour the batter into the pan and bake for 17 to 20 minutes, or until the socca is well-browned and crisp around the edges. Do not underbake - the crispier the better.
- Remove from the oven, let cool slightly, and then use a spatula to loosen and transfer the socca from the skillet to a serving plate.
- Enjoy as a flatbread served with spices, herbs, dips and/or toppings, or as a gluten-free pizza base.
Notes
Recipe and photo from Love & Lemons.
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