Socca (Italian Chickpea Flatbread)

What you’ll need

Tap an ingredient as you get it ready.

• 300 g (2 cups) chickpea flour
• 500 ml (2 cups) water
• 2 tbsp olive oil
• 1 tsp salt
• Black pepper to taste; 2–3 decent grinds of a grinder should do

Let’s make it

1. Step 1

   Heat oven as high as it can go—around 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.

2. Step 2

   Whisk all the ingredients together well, ensuring there are no lumps. This should make a very thin, easy-to-pour batter.

3. Step 3

   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 8–9 minutes at 300°C / 570°F, or 13–15 minutes at 250°C / 480°F. With a 50 cm plaque or pan, cook half the batter at a time—the batter should cover the plaque or pan very thinly.

4. Step 4

   Remove from the oven and cut into triangular wedges. Serve hot.

5. Step 5

   Repeat for the rest of the batter.

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