Socca Flat Bread

Makes 2 flatbreads, serving 2 or 6 as an appetizer 

Nutrition per serving  (based on two servings without topping) – calories: 232, fat: 13g (saturated: 0g), carbohydrates: 20g, protein: 8g, fiber: 4g, sugar: 4g

• ¾ cups chickpea flour

• ¾ cup water

• 1½ tablespoons extra virgin olive oil, divided

• ½ teaspoon kosher salt

• ½ teaspoon freshly ground black pepper
  

Whisk the chickpea flour, water, 1/2 tablespoon olive oil, salt, and pepper, together in a medium bowl until smooth. Set aside for 30 minutes or overnight.  

Adjust oven rack to 6 inches from broiler element and heat oven to 450 degrees. 

Heat ½ tablespoon teaspoon oil in a 10-inch nonstick skillet (or cast-iron skillet)  over medium-high heat until shimmering. Add ½ of the batter to the skillet (about ¾ cup), tilting pan to coat bottom evenly, cook until crisp at edges and golden brown on the bottom, about 3 minutes. Flip socca and continue to cook until the second side is browned for about 2 more minutes. Transfer flatbread to a rimmed baking sheet and repeat with remaining oil and remaining batter. 

Change the temperature on the oven to the broil setting. Top your flatbreads with desired topping and place under the broiler until the toppings are crisp and the cheese has melted, about 2 to 4  minutes.  (See recipes below for more details on topping the flatbreads).