Snack · 30 min · french

Socca

Chickpea flour does the heavy lifting here, with water rounding it out. A French snack that takes 30 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups Chickpea flour
• 1.5 cups Water
• 1/4 cup Olive oil
• 1 tsp Black pepper
• 1 tsp Fresh rosemary

Steps

1. Whisk the chickpea flour, water, half the olive oil, and salt into a thin batter; rest 30 minutes so the flour fully hydrates.
2. Heat your oven to its absolute maximum with a cast-iron skillet or pizza pan inside — socca demands violent heat.
3. Swirl oil in the screaming-hot pan and pour in a quarter of the batter, tilting to coat thinly.
4. Bake 5 to 7 minutes until the edges crisp and char in spots and the top blisters.
5. Slide out, shower with black pepper and rosemary, and cut into wedges.
6. Serve immediately, too hot to hold comfortably — socca waits for no one.
7. Repeat with the remaining batter; in Nice it is eaten on the street, folded in paper, within seconds of the oven.

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