From the streets of Nice comes Socca, a naturally gluten-free flatbread. Light, nutty and full flavoured, Socca comes together with only two simple ingredients and a whole host of nutrients. This simple savory flatbread will quickly become your go-to appetizer.
1 cup chickpea flour
1 cup water
3 tablespoons olive oil / butter • 1/2 teaspoon Himalayan rock salt • Parmesan [finely grated]
Freshly cracked black pepper
YOU CAN ADD ANY TOPPING
Cherry tomatoes and basil
Garlic, sage and anchovies
Truffle paste and parmesan
Whisk together chickpea flour, water and salt & pepper in large bowl.
Allow to sit for 15-30mins. If it’s very thick, add the remaining water (it should be thick but pourable like a pancake batter).
Place your cast iron skillet on the stove, coat with olive oil or butter, pour in the batter and let it sizzle away for 15 - 20 mins or until it’s nice, crisp and golden on the bottom.
Dust with shaved parmesan and cracked black pepper. Cut into wedges and serve!
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