Socca (Italian Chickpea Flatbread)
Socca (French), torta di ceci or farinata (Italian), is a type of flatbread made from chickpea flour.
Total Time
30 minutes
Servings
16 (or 8, twice!)
300 g (2 cups) chickpea flour
500 ml (2 cups) water
2 tbsp olive oil
1 tsp salt
Black pepper to taste; 2â3 decent grinds of a grinder should do
Heat oven as high as it can goâaround 300°C / 570°F is traditional, but do whatever your oven can manage that gets close to this. If using a cast-iron pan, get it into the oven at the start so that it is hot when the batter goes into it.
Whisk all the ingredients together well, ensuring there are no lumps. This should make a very thin, easy-to-pour batter.
Once the oven is up to temperature, pour some of the batter into the hot pan or onto the plaque, and put into the oven for 8â9 minutes at 300°C / 570°F, or 13â15 minutes at 250°C / 480°F. With a 50 cm plaque or pan, cook half the batter at a timeâthe batter should cover the plaque or pan very thinly.
8â9 minutes
Remove from the oven and cut into triangular wedges. Serve hot.
Repeat for the rest of the batter.