Search

Join Culinate! Login or Register

Join Culinate

With a free Culinate membership, you can:

Create your own recipe collections
Queue recipes for later use
Blog your culinary endeavors
Be part of our online community of cooks
And much more…

Join Now

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.

Marisa Robertson-Textor

Chickpea, Avocado, and Aged Gouda Sandwich

My Favorite Ingredients

Chickpea and Chard Soup

Bi-Rite Market’s Eat Good Food

Hummus

Food Matters

Roasted Red Pepper Sauce

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Comment

I recommend this recipe

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.