Socca: chickpea flour flatbread

Step 1

Sieve the flour and salt into a large bowl.

Step 2

IMPORTANT: adding the water For socca flatbreads, you'll need only 250ml water For baked socca, you'll need 400ml of waterMake a well in the centre of the bowl and pour in a little of the water.

Step 3

Using a whisk, gradually draw some of the flour into the water and mix to make a smooth paste.

Step 4

Gradually add more of the water, drawing in more of the flour as you go until all are combined into a thin batter.Put in the fridge for 1 hour.

Step 5

Put a medium sized frying pan over moderately high heat (e.g. on a hob that goes up to 6, heat at 4).Brush oil over the heated pan then pour off any excess.Stir the batter, then pour in a thin layer (approx. 50 - 60 ml) so that the base of the pan is just covered.

Step 6

Cook until the top is set and the underneath is browned (1-3 minutes). Turn over and cook the other side (1-2 minutes). If they brown too quickly, temporarily turn down the heat for 30 seconds or so then back up again. Note that the first socca may take longer than subsequent ones.Remove to a plate and make more socca in the same way: stirring the batter each time and re-oiling the pan.Depending on the size of your pan and how thinly you poured the batter, you should get 6 - 8 socca.

Step 7

While the batter is resting, preheat the oven to 220C/200C Fan/Gas 6.Put 3 tbsp of oil in a baking pan, tin or tray and put it in the oven to preheat: a larger surface area will give you thinner, crispier socca.

Step 8

Stir the batter, then pour it into the hot oil.Bake in the oven until set and browned to your liking: can take anything from 10-30 minutes depending on the size of your baking tray and how soft or crispy you want the socca.

Step 9

Take the socca from the oven and leave to cool for 5 minutes before cutting into portions and removing from the tin.