SOCCA

SOCCA

I have tried many recipes trying to make this.  Some have been ok, some have been a total failure.  This one finally worked, although to be completely sure I need a quick trip to Nice.

This recipe comes from a book I just got from the library called Street Food.  Hopefully this will be the first of many that are blogworthy.

Mix with an immersion blender (or in a regular blender) 1 cup chickpea flour, 1 cup cold water, 1 tsp salt.  Let sit for 10 minutes.  Blend again.  Heat a large skillet over med high heat.  Add a little oil.  Pour 1/4 cup of mixture into the pain when it's really hot, but not smoking.  Tilt the pan to spread it out (like making crepes).  Cook until edges are crispy and middle is slightly set.  Fold over.  (you only cook it on one side).  Slide onto plate and fold again.  Eat immediately.

For the last couple I added some fresh snipped rosemary.  Next time I will add about 1/4 tsp cumin to the flour.