Chickpea Flour Flatbread (Socca)

Chickpea flatbreads are known as socca in France, or as farinata in Italy. Some versions are thicker than others, but all are made with chickpea flour and olive oil. Ours are thin and get great flavor from the rich browning they attain in the skillet. You can serve socca hot from the pan, but they're also delicious at room temperature. To turn them into a light meal, offer an olive and roasted pepper relish or spinach, grape and feta salad alongside.

165 GRAMS (1½ CUPS) CHICKPEA FLOUR

2 TEASPOONS KOSHER SALT

¼ TEASPOON GROUND BLACK PEPPER

1½ CUPS WARM (100°F) WATER

¼ CUP EXTRA-VIRGIN OLIVE OIL, PLUS MORE TO COOK

Directions at 177milkstreet.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer