Weeknight Skillet Socca
Socca is a quick, hearty flatbread made from garbanzo (chickpea) flour. The recipe is flexible and forgiving: you can toss any herbs or spices you’d like into the batter before cooking or sprinkle them on top when it comes out of the pan; you can top it with vegetables and cheese and eat it like a pizza; you can even drizzle shards of it with honey or maple syrup for a simple dessert. Once you get a taste of socca, you might find a place for it at every meal! It’s traditionally cooked over a wood fire, but this quick weeknight variation is pan fried.
For this recipe, you need:
- 1 cup chickpea (garbanzo) flour
- 1 cup water
- 2-4 tbsp olive oil, plus a splash for the pan (more oil creates a richer flatbread)
- ½ tsp salt
Start by whisking all four ingredients together until well-mixed. Once the batter is smooth, let it rest for at least 10 minutes or up to a few hours (this develops the interior creaminess of the finished socca).
Heat a splash of olive oil in a 10” skillet over medium to medium-high heat.
When the oil is shimmering and fragrant, ladle the batter in an even layer across the bottom of the pan (approximately ½ cup of batter for a 10” pan).
Let the socca cook undisturbed for around five minutes or until the bottom is crisp and deeply golden, flip it confidently, and cook another five minutes or so, or until both sides are crisp and browned.
Note: Chickpea flour can be difficult to find, but it is often available at natural foods stores and Asian and Middle Eastern markets (where it may be called “gram flour”). Feel free to substitute garbanzo-fava flour, if that’s what you can find. You can also grind your own chickpea flour at home using dried beans and a food processor!