John Myers
Chickpea Flatbread, La Socca
The perfect chickpea flatbread, la socca recipe with a picture and simple step-by-step instructions.
- 125 g Chickpea flour, e.g. from Rapunzel
- 350 ml Water
- Fleur de Sel, ground finely
- Freshly ground black pepper
- 2 tbsp Olive oil
- 1 tbsp Finely chopped rosemary; but can also be omitted
- Olive oil for the sheet
- Mix the flour and water without lumps until a thin dough is formed. Stir in salt, pepper, olive oil and, if necessary, rosemary and cover and let rest in a cool place for at least 30 minutes (or overnight).
- Preheat the oven to approx. 240 – 250 degrees. Cover a baking sheet (30 x 40 cm) or a pizza pan with oil (proceed generously). Place the tray in the hot oven for 2 minutes to heat the oil. Take the tray out again (caution, it’s hot now ;-)) and quickly pour the dough onto it and spread it with a ladle. The dough should be about 8 mm to 1 cm high.
- Put the tray back in the oven and bake at the same temperature for about 20 minutes. The dough will then become dry and cracked on the surface. Take the tray out of the oven, let it cool down briefly and cut the flatbread into lozenges. Sprinkle with freshly ground pepper and sea salt and consume while still warm.
- Fits as a snack or as a side dish to salads.
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