David's Recipe for Socca

Very easy, very filling. Yet another recipe which is often surrounded by unnecessary mystifications.

Breakfast or Snack, Niçoise

  • 375 grams chickpea flour
  • 2 cups water
  • 1/2 coffee spoon salt
  • 2 soup spoons olive oil
  • 1 coffee spoon freshly ground white or black pepper
  1. Preheat the top grill on your oven to the highest heat.
  2. Mix the salt into the chickpea flour.
  3. Thoroughly whisk the water into the flour, a little at a time. You should get a batter the consistency of a very thin porridge, thicker than heavy cream.
  4. Allow to stand while the oven is preheating.
  5. Line an 18 inch by 16 inch baking pan with baking paper so that the bottom and the bottom of the sides are covered.
  6. Oil the baking paper.
  7. Pour the batter into the pan and swish it around to cover the bottom of the pan evenly.
  8. Bake until the socca browns a little and starts to separate from the baking paper at the edges, about 10 to 20 minutes.
  9. Cut into 9 rectangles and serve hot. Can be reheated in a microwave oven.




 
  
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