Thank you to America’s Test Kitchen for teaching me about this flatbread from southern France. It has the texture of a pita or a pancake. It has a very unique flavor since it is made with chick pea flour. It was very easy to make, just like making crepes or pancakes.
Mix a batter of chick pea flour, salt, pepper, olive oil, and a little water. You can go thicker or thinner with your batter (crepe or pancake consistency). I recommend you cook it on a non-stick skillet with a little olive oil on the skillet. It takes longer to cook than a pancake, about 3 minutes per side. Move it to a wire racked baking sheet and keep in a warm oven while you make more socca.
I topped my socca with a fried chicken breast and topped that with BBQ sauce and an oil/vinegar slaw.