2 cups chickpea flour
2 cups water
3 tbsp olive oil
1 tsp salt
Combine ingredients in a mixing bowl and stir until most of the lumps are broken up (you can’t over-stir it, so don’t be shy). A whisk if preferable if you’ve got one, otherwise a fork will do. Let sit for at least 30 minutes. Stir again to break up any remaining lumps. The batter is now ready to be used, and can be kept in the fridge for up to a week.
The dosa-ish method:
This is the thinner and faster way to make socca — it’s good to eat straight, but is excellent served dosa-style with masala, potatoes, sambar and chutneys.
Put the batter into a squeeze bottle. Drizzle about 1 tsp olive oil into a skillet and heat on medium-low. Squeeze batter into skillet in a wide, thin circle (you can make the shape solid, or else leave gaps/zig-zags — both are good, but more holes will make a crunchier result). Cook batter on medium-low until edges start to brown. Flip and cook until bottom is nicely browned. Be sure to re-oil the skillet between dosas!
The flatbread method:
This makes a great, thick, stand-alone snack item.
Heat up a cast iron skillet in your grill or oven for at least five minutes at 450 degrees.
Take out the skillet (careful!) and put in 1-2tsp of oil to coat the bottom. Pour the socca batter into the center of the pan. It will sizzle and spread out quickly — the amount of batter you’ll need will depend upon your pan size. Stop pouring when the batter reaches the edge of the skillet. (For my skillet, this recipe is enough for about two batches.) If you want to make a smaller batch, it’s no problem if the batter doesn’t fully fill the skillet.
Cook on broil (or as hot as you can get) for 5-8 minutes. You should notice the top of the socca starting to bubble and brown, but you don’t want the bottom to get burnt. You can pry up the edge with a spatula to check.
Once the bottom of the socca is crispy brown and the top has some nice brown bubbles, carefully loosen the socca from the skillet using a strong metal spatula and slide the flatbread onto a cutting board. Cut into wedges and top with a sprinkling of herbs and spices and crunchy salt. Good topping options: fresh thyme, fresh rosemary, za’atar.
This is best eaten right away, while still a little hot and molten.