Continental Bakery’s Socca

Socca

8-9 soccas
Chickpea flour 2 C
Water 2 C + 2T
Oil, olive 4 T
salt 1 1/2 t

Sift chickpea flour and salt together in a bowl. 
Whisk in the water, and then the olive oil.
Let rest for about an hour.

Preheat oven to 550 degrees.
Place a 10 inch iron skillet in oven.
When oven reaches temperature, add 2 tablespoons of oil to pan. Oil should be smoking hot.
Pour about ½ cup of socca mix into hot oil and rotate pan so that it spreads out to edges.
Return pan to oven, and cook socca until it is brown and crispy around the edges, from about four to eight minutes.
Remove from oven and use a metal spatula to scrape and cut socca from bottom of pan into rough pieces.
Mound socca pieces on a platter and immediately top with several generous turns of freshly ground black pepper. Serve immediately.