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.



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