Socca

This is my new favorite recipe, a great snack that is sort of like a cracker, sort of like a crepe, sort of like a flatbread.  I get especially excited about it because it's made of chick pea flour and therefore gluten-free!  Readers will know that I am always trying to make food that the largest amount of people could eat.  This is the best kind of inclusive eating, a snack that stands on its own and no one misses what isn't there.

It's also an incredibly easy and forgiving recipe.  The only thing you need to remember is 1 cup of chick pea flour (called besan in many Indian languages and available at any Indian grocery store), and 1 cup plus of water.  Sprinkle the salt and the black pepper in.  Give it a good glug of olive oil. Experiment with spices or herbs.  Mark Bittman throws onion into his recipe. No matter what you try, it will be delicious.  I promise.

Socca

Based on David Lebovitz's recipe

Takes 15 minutes (plus waiting for batter to rest)

Makes enough for 8 people

1 cup chick pea flour (besan)

1 cup + 2 Tablespoons water

3/4 teaspoon salt

freshly cracked black pepper

11/2 Tablespoons olive oil

Mix all ingredients together to make a wet, runny batter, about the consistency of crepe batter.  Let sit for at least two hours or even overnight.

Turn on broiler (high if you can control the temperature), and put a lipped baking tray in the oven to get hot.  Cover with olive oil and pour half of batter in, swirling so that pan is evenly coated.

Let cook for 5 to 7 minutes, turning the pan so it gets evenly browned (I prefer my socca browned not burned, but it has to get crispy!  Those are the best parts).  My oven is very uneven so I turn it every 2 minutes.

Turn out onto cutting board and cut into pieces.  Eat immediately!  And make the second pan, scraping out stuck bits, pre-heating the pan in the oven, covering in olive oil.

Share with friends if you have to, but I've been eating an entire pan by myself!