Gluten-Free Chickpea Flatbread

Gluten-Free Chickpea Flatbread

Socca is a popular street food in Nice, France, and is often enjoyed as an appetizer with a glass of crisp rosé. In our own kitchens, this classic dish can be a go-to, any-time-of-day recipe. Learn how to make it by heart and it might just be one of those recipes that comes close to changing your life.

What Is Socca?

Socca is a traditional dish from Nice, France, and as with many traditional dishes, there are a dozen different ways you can make it. You'll most often find socca cooked street-side on fiery grills, where the resulting flatbread is coarsely chopped and served in a cone with a sprinkling of salt and pepper. In the South of France, every home cook has their own technique for cooking the chickpea batter, but the ingredients are almost always the same: chickpea flour, water, and olive oil.

Ingredients

• 1 cup (4 1/2 ounces) chickpea flour
• 1 cup water
• 1 1/2 tablespoons extra-virgin olive oil, plus more for the pan
• 1/2 teaspoon kosher salt
• 1 teaspoon za'tar (optional)

Equipment

• 10-inch cast iron skillet
• Spatula
• Knife
• Measuring cups and spoons

Instructions

1. Prepare the chickpea batter. Whisk the chickpea flour, water, olive oil, and salt together in a medium bowl. Let rest for 30 minutes to give the flour time to absorb the water.
2. Preheat the oven and then the pan. Set an oven rack 6 inches below your oven's broiler and heat to 450°F. About 5 minutes before your batter's rest is complete, place a 10-inch cast iron skillet under the oven broiler element and turn the oven from 450°F to broil.
3. Add the batter to the prepared pan. Remove the skillet from the oven using oven mitts. Add 1 teaspoon or so of olive oil and swirl to coat the bottom of the pan. Pour the batter into the center of the pan. Tilt the pan so the batter coats the entire surface of the pan, if needed.
4. Broil the socca for 5 to 8 minutes. Broil until you see the top of the socca begin to blister and brown, 5 to 8 minutes. If you find the top browning before the batter is fully set, move the skillet to a lower oven rack until done. The socca should be fairly flexible in the middle but crispy on the edges.
5. Slice and serve. Use a spatula to work your way under the socca and ease it from the pan onto a cutting board. Slice it into wedges or squares, sprinkle with salt and pepper, and drizzle with a little good olive oil and za'tar.

Recipe Notes

Storage: Socca is best if eaten immediately after baking while still warm, but can be refrigerated and re-toasted for up to 1 week.

Chickpea flour: You can find chickpea flour in the bulk bins at Whole Foods and other natural foods-type stores. Bob's Red Mill also sells it in packages. Look for it under the name "garbanzo bean flour" if you're having trouble finding it.

Recipe Source:thekitchn.com