So my friend and old instructor came over to play this weekend. She introduced me to Socca. This a street food from France and is made with chic-pea flour.
1 cup (130g) chickpea flour
1 cup plus 2 tablespoons (280ml) water
3/4 teaspoon sea salt
1/8- 1/4 teaspoon red pepper flakes
2 1/2 tablespoons olive oil, divided
Freshly-ground black pepper, plus additional sea salt and olive oil for serving
1. Mix together the flour, water, salt, pepper flakes, and 1 1/2 tablespoons of the olive oil. Let batter rest at least 2 hours, covered, at room temperature.
2. - In a cast iron skillet drizzle with olive oil and heat to hot but not smoking. Pour batter into pan and let it cook till the sides are starting to crisp up and the middle is firming up. Flip over and cook for an addition minute or two. (I didn't make 1 big one, but rather used a small pan and made 4 small ones) They have the consistency of a cross between a tortilla and a crepe.
These are best is served warm and I spread hummus on mine and they are delish!!
She has makes one with herbs de provence and makes a pizza dough out of it.
1 cup (130g) chickpea flour
1 cup plus 2 tablespoons (280ml) water
3/4 teaspoon sea salt
1/8- 1/4 teaspoon red pepper flakes
2 1/2 tablespoons olive oil, divided
Freshly-ground black pepper, plus additional sea salt and olive oil for serving
1. Mix together the flour, water, salt, pepper flakes, and 1 1/2 tablespoons of the olive oil. Let batter rest at least 2 hours, covered, at room temperature.
2. - In a cast iron skillet drizzle with olive oil and heat to hot but not smoking. Pour batter into pan and let it cook till the sides are starting to crisp up and the middle is firming up. Flip over and cook for an addition minute or two. (I didn't make 1 big one, but rather used a small pan and made 4 small ones) They have the consistency of a cross between a tortilla and a crepe.
These are best is served warm and I spread hummus on mine and they are delish!!
She has makes one with herbs de provence and makes a pizza dough out of it.