Street Food
French Socca
The Quirky Foodster Team
Ingredients
- 250 g (2 1/4 cups) Chickpea (gram) flour
- 500 ml (2 cups) Water
- 4 tbsp olive oil, divided
- 1 tsp salt
- Freshly cracked black pepper, to serve
Method
- Whisk chickpea flour, water, 2 tbsp olive oil and salt together until completely smooth and lump-free.
- Rest the batter at room temperature for at least 30 minutes, or up to a few hours.
- Preheat the oven to its highest setting (or preheat the broiler) with the skillet inside to get very hot.
- Carefully remove the hot skillet, add the remaining olive oil, and swirl to coat.
- Pour in the batter in a thin, even layer.
- Cook under the high heat/broiler for 8-10 minutes until the top is bubbled, browned in spots, and set.
- Cut into rough wedges and serve immediately with plenty of cracked black pepper.
Introduction: A specialty of Nice and the surrounding Côte d’Azur, socca is a thin, crisp chickpea flour flatbread cooked in large round pans over intense heat, traditionally sold by street vendors and eaten piping hot with a sprinkle of black pepper.
Cultural Background: A specialty of Nice and the surrounding Côte d’Azur, socca is a thin, crisp chickpea flour flatbread cooked in large round pans over intense heat, traditionally sold by street vendors and eaten piping hot with a sprinkle of black pepper.
Tips: The pan must be smoking hot before the batter goes in — this is what gives socca its characteristic blistered, crisp edges.
Variations: Some vendors add finely chopped rosemary or a scattering of caramelised onion to the batter. Already vegetarian. Already vegan.
Storage: Best eaten immediately hot from the pan; leftovers can be kept 1 day at room temperature but lose their crispness.
Reheating: Reheat under a hot broiler for 2-3 minutes to recrisp.
FAQs:
Q: Can I make socca without a broiler?
A: Yes — cook it on the stovetop in a well-oiled hot skillet like a large pancake, flipping once, though the texture will be slightly softer.
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