Socca

Socca is a thin flat bread popularized in France by street vendors who sold them at open-air markets in Nice. According to M.F.K. Fisher, the best way to make Socca at home is to take equal parts of water and chickpea flour (about one cup each), two tablespoons of olive oil and one tablespoon of salt. Then just beat it hard—really beat the hell out of it, and pour it through a sieve onto an oiled one-inch-deep cookie sheet. At that point simply slide the cookie sheet into the middle of a really hot oven and turn on the broiler. It only takes a few minutes, so keep your eye on it and use a long fork to prick the big bubbles as they form. Once ready, it should go right from the oven to table.

socca

Here is a more comprehensive approach:

1 cup chickpea flour
1 tsp salt
1 tsp, at least, ground black pepper
1 cup lukewarm water
3 to 5 tbsp olive oil
1/2 large onion, thinly sliced, optional
1 tbsp fresh rosemary leaves, optional

Preheat oven to about 450 degrees farenheit (230 C). Put a well-seasoned or non-stick  pizza pan or cast-iron skillet in the oven. Sift the chickpea flour into a bowl; add salt and pepper; and slowly add 1 cup lukewarm water to the flour while whisking to eliminate any lumps. Stir in 2 tbsp of the olive oil. Cover, and let sit while the oven heats, or as long as 12 hours. The batter should be about the consistency of heavy cream. Add the onion and rosemary to the batter. Pour 2 tbsp oil into the heated pan, and swirl to cover the pan evenly. Pour in the batter, and bake for about 12 to 15 minutes, or until the pancake is firm and the edges are set.

Turn on the broiler and brush the top of the socca with one or two tablespoons of good olive oil if it looks dry. Set the Socca just below the broiler for a few minutes to brown in spots. Then cut into wedges and serve.