Socca
20 minutes, plus resting · Makes 2 large flatbreads
- 1 cup chickpea flour
- 1 1/4 cups water
- 4 tbsp olive oil
- 1 tsp salt
- 1 tsp rosemary or cumin, optional
- 01 Whisk the chickpea flour, water, 2 tbsp of the oil, and the salt into a thin batter. Rest at least 30 minutes, or overnight in the fridge — this is what makes it tender rather than chalky.
- 02 Put a cast-iron pan in the oven and heat to 475°F (245°C) until the pan is genuinely hot.
- 03 Add 1 tbsp oil to the hot pan, swirl, then pour in half the batter to a thin layer.
- 04 Bake 10–12 minutes until set and blistered, then finish 1–2 minutes under the broiler for dark spots. Repeat with the rest.
Naturally gluten free — this is what Nice has eaten for a century, and no one had to invent a flour blend for it. Eat hot, torn, with salt and pepper, or use it as the base for anything you would put on flatbread.