Socca (Italian Chickpea Flatbread)
Socca (French), torta di ceci or farinata (Italian), is a type of flatbread made from chickpea flour.
- Prep
- 11 min
- Cook
- 24 min
- Total
- 35 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
Oven
Equipment
Something to cook the socca on; traditionally, a 50cm (20 inch) copper plaque is used as it spreads the heat evenly to all parts of the socca, but a good cast iron pan will suffice if preheated in the oven first.
Procedure
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.
Procedure
Whisk all the ingredients together well, ensuring there are no lumps. This should make a very thin, easy-to-pour batter.
Procedure
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.
Procedure
Remove from the oven and cut into triangular wedges. Serve hot.
Procedure
Repeat for the rest of the batter.
Photo: Marc Giacone · Public domain · · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 7 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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