Cookbook:Socca (Italian Chickpea Flatbread)
| Socca (Italian Chickpea Flatbread) | |
|---|---|
 | |
| Category | French recipes |
| Servings | 16 (or 8, twice!) |
| Time | 15–30 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of France | Cuisine of Italy
Socca (French), torta di ceci or farinata (Italian), is a type of flatbread made from chickpea flour.
See also: Calentita
Ingredients
edit- 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
Equipment
edit- Oven
- Something to cook the socca on; traditionally, a 50cm (20 inch) copper plaque is used as it spreads the heat evenly to all parts of the socca, but a good cast iron pan will suffice if preheated in the oven first.
Procedure
edit- 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.