Socca the Flour
Nov. 28th, 2022 08:51 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Socca (Chickpea Flatbread).
1 cup chickpea flour
1 cup water
1 1/2 Tbsp olive oil, plus more for the pan and drizzling
1/2 tsp salt
1 tsp za'atar (optional)
Whisk the chickpea flour, water, olive oil, and salt together in a medium bowl until smooth. Let rest for 30 minutes for the flour to absorb the water.
Put a 10" cast iron skillet in the oven 6" below the broiler, and heat to 450. Carefully remove the hot skillet and add about 1 tsp olive oil, enough to coat the bottom of the pan when swirled. Pour the batter into the center of the pan. Tilt the pan to coat the entire surface with batter as needed.
Broil for 5-8 minutes, until the top of the socca begins to blister and brown. The socca should be fairly flexible in the middle but crispy on the edges.
To serve, use a flat spatula to work your way underneath and ease it from the pan onto a cutting board. Slice into wedges, sprinkle with salt and pepper, and drizzle with oil and sprinkle with za'atar - or other toppings. Eat while warm.
What worked: We had it with some za'atar, sun-dried tomatoes, basil, and feta. It was pretty good. On its own it wasn't that memorable; it's all about the toppings.
What didn't: I used the toaster oven on the lowest rack and the socca was not browned after 8 minutes. I moved the pan up to the middle and broiled for another 2-3 minutes and that did the trick.
Will I make it again? Maybe. This would be good with powdered sugar and berries, or a lavender/cinnamon/honey drizzle as dessert. Or possibly with a poached egg and cheese for breakfast as a take on this now-standby.
1 cup chickpea flour
1 cup water
1 1/2 Tbsp olive oil, plus more for the pan and drizzling
1/2 tsp salt
1 tsp za'atar (optional)
Whisk the chickpea flour, water, olive oil, and salt together in a medium bowl until smooth. Let rest for 30 minutes for the flour to absorb the water.
Put a 10" cast iron skillet in the oven 6" below the broiler, and heat to 450. Carefully remove the hot skillet and add about 1 tsp olive oil, enough to coat the bottom of the pan when swirled. Pour the batter into the center of the pan. Tilt the pan to coat the entire surface with batter as needed.
Broil for 5-8 minutes, until the top of the socca begins to blister and brown. The socca should be fairly flexible in the middle but crispy on the edges.
To serve, use a flat spatula to work your way underneath and ease it from the pan onto a cutting board. Slice into wedges, sprinkle with salt and pepper, and drizzle with oil and sprinkle with za'atar - or other toppings. Eat while warm.
What worked: We had it with some za'atar, sun-dried tomatoes, basil, and feta. It was pretty good. On its own it wasn't that memorable; it's all about the toppings.
What didn't: I used the toaster oven on the lowest rack and the socca was not browned after 8 minutes. I moved the pan up to the middle and broiled for another 2-3 minutes and that did the trick.
Will I make it again? Maybe. This would be good with powdered sugar and berries, or a lavender/cinnamon/honey drizzle as dessert. Or possibly with a poached egg and cheese for breakfast as a take on this now-standby.
