Socca

Socca

This recipe is simply an excerpt from David’s Lebovitz’s Socca Recipe because it just can’t be improved. We use it to make quick crepe-like flatbread for wraps and dipping, and it’s naturally grainfree!

In France these are made in wood-fired stoves which is probably truly spectacular, so try it if you have one! {I also sometimes let the batter rest for only 30 minutes and they turn out great.}

“About three 9-10 inch (23cm) pancakes

From The Sweet Life in Paris

  • 1 cup (130g) chickpea flour
  • 1 cup plus 2 tablespoons (280ml) water
  • 3/4 teaspoon sea salt
  • 1/8 teaspoon ground cumin
  • 2 1/2 tablespoons olive oil, divided
  • freshly-ground black pepper, plus additional sea salt and olive oil for serving

1. Mix together the flour, water, salt, cumin, 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 (23cm) pan with the remaining olive oil and heat the pan in the oven.

(I use a cast-iron skillet, but Tricia uses a non-stick tart pan.)

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.”

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