Socca, Niçoise chickpea flatbread

Name: Socca, Niçoise chickpea flatbread
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: French
Ingredients: 250 g Chickpea flour; 500 ml Water; 60 ml Olive oil; 1 teaspoon Fine salt; 1/2 teaspoon Black pepper; 1 teaspoon Rosemary

This thin chickpea flatbread is crisp at the edges, tender in the middle, and best eaten hot with plenty of black pepper. A humble, sun-soaked specialty from Nice.

🔪 Prep: 10 min🔥 Cook: 15 min⏱ Total: 25 min👤 6 servings

220

kcal

Proteins

23g

Carbs

11g

Fats

Steps

1
Preheat the oven to its highest setting with a large cast-iron pan or heavy baking tray inside.
2
Whisk together the chickpea flour, water, half the olive oil, salt, pepper, and rosemary until smooth and pourable.
3
Pour the remaining oil into the blazing-hot pan, then immediately add the batter in a thin layer.
4
Bake for 12 to 15 minutes, until the socca is golden, set, and lightly crisp around the edges.
5
Cut into wedges, finish with extra black pepper, and serve very hot.

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