Customize this flatbread by adding minced fresh herbs, such as rosemary or thyme, or savory spices like garlic, paprika or cumin to the batter before cooking. Serve it with a fresh, light salad, pair with a yogurt sauce or dip, or snack on à la carte!
1 cup Navitas Organics Chickpea Flour
¾ tsp. salt
1 cup water
4 Tbsp. olive oil, divided
Ground black pepper, to taste
In a large bowl, whisk together the flour, salt and water. Cover and let sit at room temperature for at least 30 minutes (or up to 24 hours). When ready to cook, whisk in 2 tablespoons of olive oil.
Place the pan in the oven and broil until the center of the flatbread has set and the top is crispy and browned—about 4-8 minutes. Remove the pan from the oven and use a spatula to slide the flatbread onto a cutting board. Repeat with the remaining oil and batter to create a second flatbread.
Season cooked socca lightly with pepper, cut into slices, and serve.
Makes 2 flatbreads