Socca, Chickpea Flatbread from Nice

What you need

• 150 g (1 1/4 cups) chickpea flour, sifted
• 300 ml (1 1/4 cups) water, room temperature
• 4 tbsp olive oil, 2 for the batter, 2 for the pan
• 1 tsp salt
• 1 tsp black pepper, freshly ground, plus extra for serving

Method

Restated from the original video

1. 1

   Whisk the chickpea flour with the salt in a bowl. Pour in the water gradually, whisking until no lumps remain.

2. 2

   Stir in 2 tbsp of the olive oil and half of the pepper.

3. 3

   Cover and leave the batter at room temperature for at least 30 min. Skim off any foam from the surface.

4. 4

   Set a 30 cm (12 in) cast-iron pan or heavy round tin on the middle rack and heat the oven to 230 °C (450 °F). Heat the pan for 10 min.

5. 5

   Take out the pan, pour in 1 tbsp of the remaining olive oil and swirl it over the base and edges.

6. 6

   Pour in the batter right away. It should be about 5 mm (1/4 in) deep and sizzle at the edges.

7. 7

   Bake until the surface is set and the edges are browned and crisp, 10-15 min.

8. 8

   Switch the oven to the grill and cook 2-3 min more, until the top blisters and has dark spots.

9. 9

   Brush with the last of the olive oil, then slide the socca out of the pan and tear or cut it into rough pieces.

10. 10

    Season with the rest of the pepper and serve hot, as it turns rubbery once cold.

Imported from lynnecurry.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.