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Socca (Chickpea Flatbread)

From the book A Stew or a Story by M. F. K. Fisher

Ingredients

	1	cup water
	1	cup chickpea flour
	2	Tbsp. olive oil
	1	Tbsp. salt
	~	Freshly ground black pepper (optional)

Steps

Preheat the oven to 500 degrees. Grease a cookie sheet with a 1-inch rim.
Mix together all the ingredients and beat well for several minutes. Pour the batter through a sieve onto the oiled cookie sheet, discarding any lumps.
Place the sheet on the middle rack of the oven and turn on the broiler. The flatbread should cook in just a few minutes, so keep an eye on it; prick big bubbles as they form.
When done, remove from the oven, slice with a pizza cutter, and serve immediately, with freshly ground black pepper if you like.

Notes

Here’s Fisher’s description of how she makes socca. The Culinate interpretation is above.

“When I make socca at home, I take equal parts of water and chickpea flour (about one cup each), two tablespoons of olive oil, and one tablespoon of salt. Then I beat it hard — you’ve got to beat the hell out of it, really — and, since there are always a few lumps, I pour it through a sieve onto an oiled 1-inch-deep cookie sheet. I put it in the middle of a really hot oven, preheated to 500 degrees, then I turn on the broiler. It goes very fast, only a few minutes, but you have to keep your eye on it and use a long fork to prick the big bubbles as they form. It should go right from oven to table.”

This content is from the book A Stew or a Story by M. F. K. Fisher.

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