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.

Preheat the broiler and place a 9- or 10-inch cast iron pan (or other heatproof pan) inside for 10-15 minutes. Once piping hot, coat the bottom of the pan with 1 tablespoon of olive oil. Pour in half of the batter (about ¾ cup), and rotate the pan to spread the batter out in an even circle.

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