Socca (Niçoise Chickpea Flatbread)

Ingredients

• 1 cup (120g) finely ground chickpea flour (besan)
• 1 cup (240ml) cold water
• 3 tablespoons extra-virgin olive oil, divided
• 3/4 teaspoon fine sea salt
• Freshly cracked black pepper, for serving
• Fresh thyme or rosemary leaves, for serving (optional)

Before you cook

• Whisk the chickpea flour and salt together in a large bowl.
• Slowly whisk in the cold water in a thin stream until the batter is completely smooth with no lumps.
• Whisk in 2 tablespoons of the olive oil.
• Skim off any foam that rises to the surface with a spoon.
• Cover the bowl and let the batter rest at room temperature for at least 30 minutes so the flour fully hydrates.

Steps

1. Set a 10- to 12-inch cast iron or carbon steel skillet on the middle rack of the oven and preheat the oven to 500°F (260°C) with the pan inside for at least 15 minutes.
2. Carefully pull out the screaming hot pan and pour in the remaining 1 tablespoon of olive oil, tilting to coat the bottom and sides.
3. Give the rested batter one more whisk, then pour it into the hot pan in one motion — it should sizzle right away.
4. Tilt the pan gently so the batter spreads into an even layer about 1/4 inch thick.
5. Slide the pan back into the oven and bake for 8 to 10 minutes, until the edges pull away from the pan and turn deep golden.
6. Switch the oven to broil and broil for 1 to 2 minutes, watching closely, until the top is blistered and charred in spots while the center still looks soft and custardy.
7. Pull the pan out and let the socca sit for 2 minutes before loosening the edges with a spatula.
8. Slide the socca onto a cutting board, crack black pepper generously over the top, and scatter fresh herbs on if using.
9. Cut into wedges and serve immediately while hot, since socca turns rubbery as it cools.