Ingredients:
- 450 grams chickpea flour (about 3¾ cups)
- 2 tablespoons olive oil (30 ml)
- 240 ml hot water (1 cup)
🥣 Instructions:
- Mix the batter:
In a large bowl, combine chickpea flour and olive oil. Gradually pour in the hot water while whisking until you get a smooth, lump-free batter. The texture should be like pancake batter. - Rest (optional but better):
Let the batter rest for 10–15 minutes to allow the flour to absorb the liquid. This improves texture and flavor. - Cook:
- Stovetop: Heat a non-stick or lightly oiled skillet over medium heat. Pour in some batter to form a thin layer. Cook for 2–3 minutes per side until golden brown.
- Oven method (for crispier socca): Preheat oven to 220°C (430°F), pour batter into a greased oven-safe pan or skillet, and bake for 10–15 minutes until golden and slightly crispy on the edges.
🍽️ Tips:
- Add herbs, garlic powder, or cumin to flavor it.
- Serve as a wrap, sandwich base, or pizza crust.