INFO
A nice recipe to make this traditional south of france dish. Traditionally made in a copper pan, it still works well with any plate - I use a roasting pan - you can place in your oven.
Details
**Ingredients **
- 125g Chickpeas Flour
- ~250ml of water
- Play it by feel here, the socca should be of the consistency of a pate a Crepe.
- Olive Oil (3-4 Tbsp + 3-4 Tbsp for the pan)
- 1 Tsp Salt
- Black Pepper
Method
-
Pre-heat oven at the max temperature (mine is 550 °F)
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Mix flour, salt and olive oil, mix in the water
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Make sure there is no lumps in the dough and it is smooth
-
Oil the pan, about 2-3 mm of oil in the pan
-
Place the pan in the oven, preferably toward the top racks
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Cook for about 3 mns
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Turn on the oven grill for another 5-6 mns
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If large bubbles form, just break them
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Keep a close eye to ensure the socca does not over-cook
-
Take the pan out, break the socca in square, and crack black pepper over the socca and serve.
Perfect with a nice salad or just as-is.
Quick View
| Traditional | |
|---|---|
| Serve | 2 |
| Preparation Time | 10 mn |
| Cooking Time | ~10 mn |
| Temperature | |
| Authors | Pascal Crausaz |
| Special |
