Socca is a savory flatbread popular in southern France, where it is served as both an appetizer and a snack. The loose, pancakelike batter comes together in less than a minute—simply whisk together chickpea flour, water, olive oil, salt, and pepper—and it’s naturally gluten-free.
A cookbook recipe exclusively for All-Access members from The How Can It Be Gluten-Free Cookbook
The biggest variables in socca recipes are the ratios of flour to water and the amount of oil. After several rounds of testing, we concluded that 11/2 cups of both chickpea flour and water is best. Olive oil adds flavor, and more is better—...