Socca, the traditional gf flatbread from Nice in the south of France. It is such a simple and versatile street food snack made out of chickpea flour that I absolutely loved. I stood in a super long queue so you don’t have to!
Socca
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
Socca, the traditional gf flatbread from Nice in the south of France. It is such a simple and versatile street food snack made out of chickpea flour that I absolutely loved. I stood in a super long queue so you don’t have to!
Ingredients
- 1 cup chickpea flour
- 1/2 tsp salt
- 1 tsp cumin
- 1/2 tsp piment d’espelette
- 1 tbsp persaillotte (parsley, garlic and shallot herb mix by Albert Ménès)
- 1 cup water , room temperature
- 3 1/2 tablespoons extra virgin olive oil , divided
- 2 tsp fresh thyme leaves
- extra olive oil for drizzling
- extra pepper for sprinkling
Method
- 1)
In a mixing bowl whisk together the chickpea flour, spices, herbs, salt and pepper.
- 2)
Pour in the water and continue to whisk until the batter is smooth.
- 3)
Add 1 1/2 tbsp olive oil and whisk to combine. Let sit at room temperature, covered with a kitchen towel, for at least 30 minutes and up to several hours.
- 4)
Preheat the oven to 220C.
- 5)
Heat a 12-inch heavy oven-proof frying pan (ideally cast iron) and add the remaining 2 tbsp of olive oil.
- 6)
Pour the chickpea batter over the hot oil. Place the pan on the middle rack of the oven and bake for 10-15min or until the socca is firm and it is golden in color.
- 7)
Take it out carefully, drizzle some olive oil on top of the socca and place it again in the oven with the grill on if possible. Grill for 1-2min until golden brown and the edges are crispy.
- 8)
Cut into wedges and serve while hot.