Socca Flatbread

Whisk all ingredients together to a smooth batter with no chickpea clumps.
Pre-heat oven to 375 degrees.
Meanwhile, on the stove warm ¾ tbsp. of olive oil in a flat cast-iron pan.
When the pan is hot, pour in the entire mix.
Cook on the stove until the bottom is golden and the top has big bubbles and is starting to dry (medium hit - about 5 min.)
Move the cast iron pan to the preheated oven.
Bake until the top is dry but the middle is soft (5-7 min.)
Broil until golden brown on top. Watch carefully not to burn.

Voila! Enjoy while warm.

Vegan, Gluten-free

The first time I came across this recipe - over a decade ago - I was in my late 30’s and I couldn’t believe I lived my whole life without it.

It is so simple and yummy. Crusty from the outside and soft inside and must be eaten warm - straight out of the oven. If you host a dinner, you can pre-prep the batter, but only start making it once the guests have arrived.

Great to dip in Tahini sauce, Olive Oil and Zaatar mix, or with a saucy dish.

1 cup of chickpea flour

1 cup of water

½ tbsp. cumin

½ tsp. Salt

¼ tsp. Black Pepper

¼ tsp. olive oil