My Dad’s 3-Ingredient French Flatbread Disappears In Minutes

Instructions

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1. 1 In a large bowl, whisk together the chickpea flour, cumin, and salt. Slowly whisk in the water and 2 tablespoons of olive oil until smooth and lump-free. The batter should be similar to thin pancake batter and easily pourable.
2. 2 Cover tightly with plastic wrap and refrigerate until the batter has thickened, at least 30 minutes and up to 24 hours.
3. 3 Position an oven rack in the bottom of the oven. Place a heavy-duty baking sheet on the oven rack while the oven preheats.
4. 4 Carefully remove the hot baking sheet from the oven. Spray it with nonstick cooking spray, then drizzle the remaining 2 tablespoons of olive oil onto the pan, tilting to evenly coat the surface.
5. 5 Whisk the batter thoroughly, then carefully pour it over the hot oil, tilting the baking sheet if needed to spread it into an even layer. Return to the oven and bake until the edges are golden and crisp, the surface looks set with no visible bubbling, and the top is lightly browned, 15 to 20 minutes.
6. 6 Remove from the oven and let cool slightly. Drizzle a little more olive oil and sprinkle with flaky salt or freshly ground black pepper, if desired. Socca is best served hot, cut into triangles or squares (a pizza cutter works well here). Store leftover socca in an airtight container at room temperature for up to 3 days. Socca is best served warm; reheat in an air fryer or under the broiler for a few minutes at high heat. Love the recipe? Leave us stars and a comment below!