- 1 cup (4 1/2 ounces) chickpea flour
- 1 cup water
- 1 1/2 tablespoons extra-virgin olive oil, plus more for the pan
- 1/2 teaspoon kosher salt
- 1 teaspoon za’tar (optional)
- Herbs and spices (optional)
- 10-inch cast iron skillet
- Measuring cups and spoons
- Prepare the chickpea batter. Whisk the chickpea flour, water, olive oil, and salt together in a medium bowl. Let rest for 30 minutes to give the flour time to absorb the water.
- Preheat the oven and then the pan. Set an oven rack 6 inches below your oven’s broiler and heat to 450°F. About 5 minutes before your batter’s rest is complete, place a 10-inch cast iron skillet under the oven broiler element and turn the oven from 450°F to broil.
- Add the batter to the prepared pan. Remove the skillet from the oven using oven mitts. Add 1 teaspoon or so of olive oil and swirl to coat the bottom of the pan. Pour the batter into the center of the pan. Tilt the pan so the batter coats the entire surface of the pan, if needed.
- Broil the socca for 5 to 8 minutes. Broil until you see the top of the socca begin to blister and brown, 5 to 8 minutes. If you find the top browning before the batter is fully set, move the skillet to a lower oven rack until done. The socca should be fairly flexible in the middle but crispy on the edges.
- Slice and serve. Use a spatula to work your way under the socca and ease it from the pan onto a cutting board. Slice it into wedges or squares, sprinkle with salt and pepper, and drizzle with a little good olive oil and za’tar
- Storage: Socca is best if eaten immediately after baking while still warm, but can be refrigerated and re-toasted for up to 1 week.
- Chickpea flour: You can find chickpea flour in the bulk bins at Whole Foods and other natural foods-type stores. Bob’s Red Mill also sells it in packages. Look for it under the name “garbanzo bean flour” if you’re having trouble finding it.
- Use a liberal amount of olive oil in the pan. Cook until fairly crispy on edges. Top with any herbs and spices you choose!