Socca
Sign in to rate this recipe.
The Tale of Socca
Story updated
Socca, a thin chickpea-flour flatbread cooked on a griddle, is shared between Monaco and Nice and believed to have Genoese origins, given the historic Ligurian trade and migration along this stretch of coast, where chickpea flour was an accessible, inexpensive staple.
Ingredients
Scale:· 4 servings
- 250g chickpea flour
- 500ml water
- 5 tbsp olive oil
- 1 tsp salt
- Freshly ground black pepper, to serve
Instructions
- 1Whisk the chickpea flour with water, 2 tablespoons of olive oil and salt until completely smooth and lump-free.
- 2Let the batter rest at room temperature for at least 30 minutes, or up to a few hours.
- 3Preheat the oven with a large flat baking tray or cast-iron pan to its highest setting, around 250°C (480°F).
- 4Carefully remove the hot tray and coat it generously with the remaining olive oil.
- 5Pour the batter onto the hot tray in a thin, even layer.
- 6Bake for 8-10 minutes until the edges are crisp and browned and the center is set with some charred spots.
- 7Cut into rough pieces and season generously with black pepper.
- 8Serve hot straight from the tray.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.