SOCCA

(Chick Pea Flour light, thin, salty, crisp pancakes)

By Gael Verger

Speciality of Nice. This is an apperitif for 10 people

• 250g of Chickpea flour
• 500 ml of water 
• 2 tablespoon of olive oil
• 1 tea spoon salt

Preparation

Mix flour and water to make a very thin batter, like a crêpe batter.  Add olive oil and salt.

Let the batter rest for 1 hr. Remix it before using.

Use a 35 cm diameter pizza pan, the oven must be extremely hot 230°C/410F. Put the empty pan in the oven and when is extremely hot and put 2 tbspoon of olive oil on it.  Put the pizza pan back in the oven to heat olive oil. 

Add 2 ladles of the batter on the extremely hot olive oil pizza pan. Thickness of the dough, approximately 0.5mm.  

Every oven is different so your first socca will guild you for the next batch.  Cook for 7 min at 230°C/410F (You my need to us the grill few minutes before the end of the cooking period). 

The texture of the socca must be crispy top and inside hardly soft (moelleux).

You can make 2 pizza pans with this.

Bonne dégustation