I have been eyeing socca recipes for about two months now but for no good reason, I have not gotten around to making one! Well, the other day Candice came over for dinner and it just felt like it was time.
A socca is an unleavened pancake made of chickpea flour. It is typically baked in a cast iron pan at 450F for 45 minutes to an hour however we did not want to wait. Therefore... skillet socca!
Savory Skillet SoccaThis was way reminiscent of an omelet, in it's cooking method and it's texture. So savory and way too easy. I am foreseeing this as a staple in my dietary future. Adapted from Pure2Raw.
Ingredients:
2 T olive oil, divided
1/2 yellow onion, sliced
3 cloves garlic, minced
1 c plus 1 T chickpea flour**
2 t dried Italian herbs (optional but delicious)
1 t salt
1 1/4 cup water
Directions:
Heat 1T oil in a skillet over medium heat.
Saute onions and garlic until soft and starting to brown, set aside.
Mix together flour, herbs and salt in a large bowl.
Slowly whisk in water until all the lumps are gone (this will be thin).
Stir the sauteed onions and garlic into the batter.
Heat remaining 1 T oil in the skillet.
Pour batter into the skillet and cook for 5-7 minutes.
Flip and cook the other side for 3-5 minutes.
**I made my own chickpea flour by grinding dried chickpeas in my food processor. It was the most horrific sound, I had to leave the room and cover my ears to suffer through it. But it worked! I am not actually sure if this is the correct method, perhaps I was supposed to cook the chickpeas and let them air-dry before processing them... Oh well! I liked the way it turned out (despite the hearing loss).
I think you made the flour correctly. I am just thinking of wheat flour. There are people in India who just grind wheat for other people. I remember our wheat grinder man. I remember where he worked. Just a room with a mill. There would be white flour hanging in the air, and lightly coating the seat he sat on. He would wear a white dhoti and a white undershirt (a wifebeater for lack of a better word haha). He would just grind wheat into flour. That's all he did. But it is probably one of the most important jobs. He has to remember how each family likes their wheat ground. Women are extremely particular about the fineness of the flour, and each family (or head woman of the family) likes it ground differently. You can smell the flour even before you enter the room. That flour was made from raw wheat, not cooked and then dried and then ground.
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