|Servings||16 (or 8, twice!)|
Socca (French), torta di ceci or farinata (Italian), is a type of flatbread made from chickpea flour.
See also: Calentita
- 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.
- Whisk all the ingredients together well, ensuring there are no lumps. This should make a very thin, easy-to-pour batter.
- 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.
- Remove from the oven and cut into triangular wedges. Serve hot.
- Repeat for the rest of the batter.