1 cup garbanzo bean (chickpea) flour
1 scant cup water
2 tablespoons extra virgin olive oil (or the oil of your choice)
dash of sea salt
Optional: 1 teaspoon fresh chopped rosemary
- Whisk flour, water, oil, salt, and rosemary together in a mixing bowl until completely smooth. Cover and let sit for at least 15 minutes. (For a smoother socca, let the batter sit overnight in the fridge).
- Preheat a large cast iron skillet or non-stick pan over medium heat. After the pan is preheated a little, drop a little olive oil in or spray with non-stick cooking spray.
- Pour about ¼ cup of batter in and swirl the pan around to spread it out to a thin round.
- Cook for about 3 minutes. The bottom should be golden brown. Remove with a spatula. Repeat with remaining batter. Makes 5 or 6 soccas.
For crepes: Cook lightly on one side.
For tortillas or pancakes: Cook lightly on both sides.
For pizza crust: Bake until stiff.
Soccas taste great with fresh ground black pepper, either on top or mixed in the batter. They can be used in place of tortillas, crepes, or pancakes. They also make a tasty pizza crust when baked stiff in the oven.
The nutty flavor goes well with Mediterranean style dishes and flavors, however, if you find the flavor too strong, try the same recipe with other types of lentil flours or Bob’s Red Mill All-Purpose Gluten-Free Baking Flour.