This flatbread is originally gluten, dairy and egg free, so we don’t have to modify the recipe. It’s quite filling, for it is made of chickpea flour. You can season it to your taste, I chose salt, summer savory, smoked red paprika and basil for my version.
To make it you’ll need an oven safe skillet.
Ingredients for one, 22 cm (8.6 inch) flatbread:
- 150 g chickpea flour
- 1/2 tsp salt
- 1/4 + 1/8 tsp dried summer savory
- 1/4 + 1/8 tsp smoked red paprika
- 1/4 + 1/8 tsp dried basil
- 1.5 tbsp olive oil + a little more to oil the skillet
- 240 ml warm water.
- In a large bowl mix all the dry ingredients. Don’t use a glass bowl, for you’ll have to tap it on the counter (see the next step).
- Mix 1.5 tbsp of olive oil with the water, then whisk the liquid into the dry mixture. Don’t overwhisk because there’s too much air in the batter, it will rise in the oven a get burnt. Tap the bottom of the bowl on the counter a few times to remove remaining air.
- Let the batter rest for 30 minutes.
- Preheat the oven to 230 °C (446 °F) and set it to broil. Place the oven rack in the upper third of the oven (in my oven this means the fourth rack from the top).
- When there’s only 1 minute left from resting time, take an oven safe skillet, and preheat it in the oven for 1 minute. Then remove it from the oven and lightly oil the bottom and the sides. Remove excess oil.
- Pour the batter in the skillet and make the surface even.
- Bake the socca for 6–7 minutes. It is ready when the edges become a little bit crispy and the top is slightly brown. (It can easily get burnt so do check it after 6 minutes.)
- When your flatbread is ready, remove it from the oven and from the skillet, then put it on a wire rack covered with a clean kitchen towel to cool.