This is a French-style pita bread that is naturally gluten free. It is incredibly easy to make with a cast iron skillet. Every time I use my cast iron skillet, my smoke alarm ends up going off. This might be the first time I actually remembered to disconnect the smoke alarm before I put the pan in the oven. This is great for parties and goes well with Spinach Artichoke Dip or hummus. I found this wonderful recipe on a kitchen blog I love - The Kitchn.
Ingredients:
2 cups (9 ounces) chickpea/garbanzo bean flour
2 cups (16 ounces) water
3 tablespoons extra-virgin olive oil, plus more for the pan
1 teaspoon salt
Preparation:
1. To prepare the batter, whisk together the chickpea flour, water, olive oil, and salt in a small bowl. Let rest for 1 to 2 hours to give the flour time to absorb the water.
2. Heat the broiler to high. Set a 10-inch cast iron skillet on the rack to warm for five minutes.
3. Remove the skillet from the oven and add a teaspoon of olive oil, rotating the pan to coat it with oil. Pour 1/3 of the batter into the hot skillet. Tilt the pan so the batter coats the entire surface of the pan.
4. Broil the socca for 3 to 5 minutes, until you see the top of the socca begin to blister and brown.The socca should be fairly flexible in the middle but crispy on the edges.
5. Use a spatula to work ease the socca from the pan. Slice it into square. Repeat with any remaining batter.
Ingredients:
2 cups (9 ounces) chickpea/garbanzo bean flour
2 cups (16 ounces) water
3 tablespoons extra-virgin olive oil, plus more for the pan
1 teaspoon salt
Preparation:
1. To prepare the batter, whisk together the chickpea flour, water, olive oil, and salt in a small bowl. Let rest for 1 to 2 hours to give the flour time to absorb the water.
2. Heat the broiler to high. Set a 10-inch cast iron skillet on the rack to warm for five minutes.
3. Remove the skillet from the oven and add a teaspoon of olive oil, rotating the pan to coat it with oil. Pour 1/3 of the batter into the hot skillet. Tilt the pan so the batter coats the entire surface of the pan.
4. Broil the socca for 3 to 5 minutes, until you see the top of the socca begin to blister and brown.The socca should be fairly flexible in the middle but crispy on the edges.
5. Use a spatula to work ease the socca from the pan. Slice it into square. Repeat with any remaining batter.