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Socca
A traditional Niรงoise street food, Socca is a thin, savory chickpea flour pancake with a delightfully crispy exterior and a tender, slightly custardy interior. Traditionally baked in a wood-fired oven, this recipe adapts it for home cooking using a broiler for that signature char.
๐ง ์ฌ๋ฃ
- 200 g Chickpea flour(Also known as gram flour or besan.)
- 400 ml Water(Room temperature is fine.)
- 4 tbsp Olive oil(Divided: 2 tbsp for the batter and 2 tbsp for cooking.)
- 1 tsp Salt(Fine sea salt or kosher salt.)
- to taste Black pepper(Freshly ground, for serving.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a medium bowl, whisk together the chickpea flour and salt. Gradually whisk in the water until smooth, ensuring there are no lumps. Stir in 2 tablespoons of olive oil. Cover the bowl and let the batter rest at room temperature for at least 30 minutes, or up to 1 hour. This resting period allows the flour to fully hydrate, resulting in a better texture.
โฑ๏ธ 35 minutes (30 min resting) - 2
Position an oven rack about 6 inches below the broiler element. Preheat the broiler to high. Place a 10-inch cast iron skillet (or other oven-safe skillet) on the rack and add the remaining 2 tablespoons of olive oil. Heat the skillet under the broiler for 5-7 minutes, until the oil is shimmering and just beginning to smoke. Carefully remove the hot skillet from the oven.
โฑ๏ธ 7 minutes - 3
Give the rested batter a quick whisk. Carefully and slowly pour the batter into the hot, oiled skillet. It should sizzle immediately. Return the skillet to the oven under the broiler. Broil for 8-12 minutes, watching closely. The socca is ready when the edges are set and golden brown, and the surface is bubbly with some charred or blistered spots. The bottom should be crisp.
โฑ๏ธ 10 minutes - 4
Carefully remove the skillet from the oven. Let the socca cool in the pan for a minute or two. Slide it onto a cutting board. Cut into wedges, season generously with freshly ground black pepper, and serve immediately while hot and crispy.
โฑ๏ธ 2 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe key is a very hot pan and broiler to achieve a crispy bottom and nicely charred spots on top.
- โDon't overcrowd the pan; a 10-inch skillet is ideal for this batter quantity.
- โSocca is best enjoyed immediately after cooking, as it loses its crispness over time.
- โThe blistered, slightly burnt spots are desirable and add to the flavor.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add finely chopped fresh rosemary to the batter before resting.
- Sautรฉ thinly sliced onions until softened and caramelized, then scatter them over the batter just before broiling.
- Top with fresh herbs like parsley or chives after cooking.