This crispy flatbread is perfect as an afternoon snack with a glass of rose. It’s great at breakfast with scrambled eggs, and it’s lovely at dinner with a soup or salad.

1 ½ cups chickpea flour, one of the cheapest gluten free “flours” EVER
1 ½ cups water
2 ½ TBS bacon fat or olive oil or coconut oil
1 tsp salt
2 teaspoons Herbs de Provence
another 1 ½ TBS bacon fat or olive oil or coconut oil

Mix everything except the last cooking fat in a bowl. Stir it up with a fork or a whisk and let it sit for at least 30 minutes. You can even mix this up in the evening, put it in the fridge overnight, and bake it in the morning.

Turn the oven to broil. Put the 1 ½ tbs cooking fat in a 12 inch cast iron or other oven safe skillet. Let the oil heat up in the oven while the oven preheats.

Pour the socca mixture into the hot pan—carefully—and let it broil for about 8 minutes.

Cut these measurements in half for a 7 inch skillet and broil it for about 5 minutes.

Note: if you just used your cast iron skilled to make hamburgers, it has wonderful flavors for your socca to pick up.


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