It can be hard to find SOS-free options in the breads and wraps you can buy on the shelf, so these cheeky little chickpea pancakes are such a win! They’re super simple to make and work in so many formats—definitely worth giving a go! Traditionally, these would be served as somewhat of a pizza base to be topped with tomato sauce, roasted veg, and fresh herbs. I like serving them up in little triangles alongside a curry or stew as a nice edible scooping utensil. You could also make mini ones and use them as soft tortillas!
Makes one 10” flatbread/pizza crust
1 cup chickpea flour
1 cup water
1. Place a 10-inch cast-iron skillet inside the oven and preheat it to 475°F/245°C.
2. In a medium bowl, combine the chickpea flour and water and whisk until smooth. Cover and set aside to soak for 30 minutes.
3. Using a potholder, remove the hot skillet from the oven. For a big pizza-like socca, pour the batter into the pan and bake for 17–20 minutes or until the socca is well browned and crisp around the edges.
Do not underbake; the crispier the better. You can also do smaller, individual rounds.
4. Remove from the oven, let cool slightly, and then use a spatula to loosen and transfer the socca from the skillet to a serving plate.
Chef’s Notes:
• You might need to adjust the water/chickpea flour ratio, but the batter should be runny and quite liquid, almost like crépe batter.
• For a bit of a twist, you could easily flavor the socca with cumin, turmeric, or paprika. Or why not add some sesame seeds for a bit of extra crunch?