A street-food specialty of Nice, socca is made by baking a thin layer of pourable chickpea flour, water and olive oil batter in a wide pan. Its yeast-free, flour-free batter is much quicker to prepare than a conventional yeasted dough.
Whisk the chickpea flour with the water, 2 tablespoons (15 ml each) of olive oil and the salt until smooth.
Cover and leave to rest for 30 minutes.
Pour the remaining olive oil into a wide cast-iron pan and heat in the oven at 220°C / 430°F for 5 minutes.
Pour the batter into the hot pan and bake for 12 minutes, until the edges puff up and turn golden.
Sprinkle with black pepper, slice and serve hot.
Let the batter rest before cooking, or it will rise unevenly. If the pan is not hot enough, the socca may stick.
Hamuru dondurucuda saklamak mümkün mü, yoksa yalnızca pişmiş hâli mi donduruluyor? Ayrıca fırın yerine ocakta tavada pişirmek de olur mu, yoksa sonuç çok mu farklı olur?
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