Socca is a street food from the city of Nice, made by baking a thin layer of a runny batter of chickpea flour, water and olive oil in a wide pan. Its yeast-free, wheat-flour-free batter comes together much faster than a classic flatbread dough.
Whisk the chickpea flour with the water, 2 tablespoons of the olive oil and the salt until smooth.
Cover the batter and let it rest for 30 minutes.
Pour the remaining olive oil into a wide cast-iron pan and heat it in the oven at 220°C 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.
Don't try to bake the batter without letting it rest; unrested batter puffs up unevenly while cooking. If the pan isn't hot enough, the socca can stick to it.
Other legume flour blends can be tried instead of chickpea flour, but pure chickpea flour gives the most authentic texture.
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