Rosemary Socca – with chickpea flour
Whisk together Pereg chickpea flour, water, olive oil, rosemary, salt and pepper in a medium bowl. The batter should resemble pancake batter. Rest for one hour.
When ready to bake, set an oven rack 6 inches below the broiler and turn on the broiler. Warm a 10 inch cast iron pan under the broiler for 2-3 minutes to heat pan.
Carefully remove the pan from the oven using oven mitts and add about 1 ½ teaspoons olive oil to the pan. Swirl to coat. Pour half of the batter into the ban and swirl to coat the pan.
Broil for about 5 minutes, or until socca begins to brown.
Carefully remove socca from the pan with a spatula and cut into wedges if desired. Use as a wrap or with dips. Repeat with remaining batter.
Can be refrigerated for up to 5 days.
Prep time: Prep time: 15 minutes, plus 1 hour for resting time
Cook time: 10 minutes
Yield: 2 pieces
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