Looking to try something new and absolutely delicious!? This soccer, which is made from chickpea flour, is slightly earthy in flavor, smooth, moist interior and a crispy outer edge. Whether you are dunking the slices in homemade sauce or eating it as a flatbread, the options are endless.
Yield: 8 slices
Serves: 2-3 people
Ingredients
1 1/4 cup chickpea flour
1 1/4 cup water
3/4 tsp. Himalayan pink salt
1 Tbsp. + 1 1/2 tsp. avocado oil, for greasing pan
Extra
2 cups arugula
1/4 cup red onion, thinly sliced
10 cherry tomatoes, halved
Oil & Rice Wine Dressing
1 Tbsp. avocado oil
1 1/2 tsp. Mirin rice cooking wine
Pinch Himalayan pink salt
Pinch ground black pepper
Directions
- Pour dressing ingredients into a mason jar with lid and shake vigoursly. Set aside until ready to use.
- In a bowl, whisk together flour, water, salt and allow to sit for 30 minutes until batter thickens.
- Preheat oven to 450 degrees F. Preheat 10-inch cast iron skillet in oven for 6 minutes with oil. Remove pan and pour batter in. Bake for 12 minutes on middle rack.
- Turn oven to broil. Move skillet up one rack placement (about 7-in. from the heating elements) and broil for 5 minutes with oven cracked open or until top and sides begins to brown and blister.
- Remove from oven and use a spatula to help slide socca carefully on to a piece of parchment paper or cutting board. Cut into slices.
- Serve topped with arugula, onion, cherry tomatoes, and oil & vinegar dressing.
Chef’s tip: Make sure to watch your socca closely under the broiler otherwise it can burn quickly. You can also let your Socca batter sit covered on the counter top at room temperature for up to 24 hours, with 12 hours being a sweet spot! This longer process gives the final product a fragrant tartness that pairs well with the nuttiness flavor from the chickpeas.
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