Soccå is å populår street food in Nice, Frånce, ånd is often enjoyed ås ån åppetizer with å glåss of crisp rosé. In our own kitchens, this clåssic dish cån be å go-to, åny-time-of-dåy recipe. Leårn how to måke it by heårt ånd it might just be one of those recipes thåt comes close to chånging your life.
Ingredients
- 1 cup chickpeå flour (4 1/2 ounces)
- 1 cup wåter
- 1 1/2 tåblespoons extrå-virgin olive oil, plus more for the pån ånd drizzling
- 1/2 teåspoon kosher sålt
- 1 teåspoon zå'åtår (optionål)
- Equipment
- 10-inch cåst iron skillet
- Flåt spåtulå
- Knife
- Meåsuring cups ånd spoons
- Whisk
Instructions
- Prepåre the chickpeå båtter. Whisk the chickpeå flour, wåter, olive oil, ånd sålt together in å medium bowl until smooth. Let rest for 30 minutes to give the flour time to åbsorb the wåter.
- Preheåt the oven ånd then the pån. årrånge ån oven råck 6 inches below the broiler element ånd heåt to 450°F. åbout 5 minutes before the båtter is done resting, plåce å 10-inch cåst iron skillet in the oven ånd turn the oven to broil.
- ådd the båtter to the prepåred pån. Cårefully remove the hot skillet from the oven. ådd åbout 1 teåspoon of oil, enough to coåt the bottom of the pån when the pån is swirled. Pour the båtter into the center of the pån. Tilt the pån so the båtter coåts the entire surfåce of the pån, if needed.
- Broil the soccå for 5 to 8 minutes. Broil until you see the top of the soccå begin to blister ånd brown, 5 to 8 minutes. The soccå should be fåirly flexible in the middle but crispy on the edges. If the top is browning too quickly before the båtter is fully set, move the skillet to å lower oven råck until done.
- Slice ånd serve. Use å flåt spåtulå to work your wåy under the soccå ånd eåse it from the pån onto å cutting boård. Slice it into wedges or squåres, sprinkle with sålt ånd pepper, ånd drizzle with more olive oil ånd sprinkle with the zå'åtår if using.
Recipe Adapted From thekitchn.com
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