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Socca (Italian Chickpea Flatbread)

Socca (French), torta di ceci or farinata (Italian), is a type of flatbread made from chickpea flour. See also: Calentita

Source and licence

"Socca (Italian Chickpea Flatbread)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Socca_(Italian_Chickpea_Flatbread), revision 4501211), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Socca_(Italian_Chickpea_Flatbread)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4501211

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Heat oven as high as it can go—around 300°C / 570°F is traditional, but do whatever your oven can manage that gets close to this. If using a cast-iron pan, get it into the oven at the start so that it is hot when the batter goes into it.
  2. Whisk all the ingredients together well, ensuring there are no lumps. This should make a very thin, easy-to-pour batter.
  3. Once the oven is up to temperature, pour some of the batter into the hot pan or onto the plaque, and put into the oven for 8–9 minutes at 300°C / 570°F, or 13–15 minutes at 250°C / 480°F. With a 50 cm plaque or pan, cook half the batter at a time—the batter should cover the plaque or pan very thinly.
  4. Remove from the oven and cut into triangular wedges. Serve hot.
  5. Repeat for the rest of the batter.