Socca de Nice

  1. Preheat the oven to 550F.
  2. In a large bowl, whisk together the water, olive oil, and salt.
  3. Add the chickpea flour, a little at a time, whisking it in completely.
  4. Stir in the cumin.
  5. Whisk for about 1 minute.
  6. You want this batter smooth!
  7. Add a little more water if it seems too thick; you want it thin like crepe batter.
  8. Once youve whisked it so it has absolutely no lumps, set aside.
  9. Preheat a 10-inch cast-iron skillet in the oven, 4 to 5 minutes, then remove (with an oven mitt or pot holder; its hot!).
  10. Coat the pan with super canola oil, swirling it around.
  11. Then, working quickly, add a heaping 1/2 cup of the batter to the pan, swirling it around to fill the pan in an even layer.
  12. Put in the oven and cook for 5 to 7 minutes, until browned a bit around the edges.
  13. Remove from the oven.
  14. Flip.
  15. It should be golden brown on the bottom.
  16. Transfer to a plate, add a little more oil to the pan, add another 1/2 cup of batter, and cook, repeating until youve used all the batter.
  17. You can cut it into wedges and dip it into olive oil, or drizzle olive oil on top and sprinkle with salt and pepper.
  18. To add herbal flavor, heat 1/2 teaspoon of dried herbs such as rosemary or thyme in the olive oil for 2 minutes over medium heat.
  19. Let the olive oil cool before making the recipe.
  20. You may also make these on the stove top.
  21. I like the texture slightly better in the oven, but the stove top is much quicker.
  22. To do so, heat your cast-iron skillet over medium-high heat.
  23. Add a little olive oil.
  24. Once hot, add the batter.
  25. Cook for about 1 minute, flip, and cook for 1 minute more.
  26. Remove from the pan.

cold water, olive oil, kosher salt, chickpea flour, cumin, canola oil

Taken from www.epicurious.com/recipes/food/views/socca-de-nice-379188 (may not work)

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