Chickpea Flour Flatbread (Socca)
These thin, pliable chickpea flatbreads get great flavor from the rich browning they attain in the skillet. You can serve them hot from the pan, but they're also delicious at room temperature.
- Makes4 10-inch crepes
- Cook Time30 minutes
- 8
Chickpea flatbreads are known as socca in France, or as farinata in Italy. Some versions are thicker than others, but all are made with chickpea flour and olive oil. Ours are thin and get great flavor from the rich browning they attain in the skillet. You can serve socca hot from the pan, but they're also delicious at room temperature. To turn them into a light meal, offer an olive and roasted pepper relish or spinach, grape and feta salad alongside.
Don’t use cool water. We found that warm water created a thicker batter, which resulted in better-textured flatbreads. After adding the oil to the batter, don't overmix; you should be able to see beads of oil suspended in the batter. This also helped the flatbreads cook up with a light, delicate texture.
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