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Socca (chickpea flatbread), otherwise known as farinata in Italy, is a popular street food in the southeast of France made from chickpea flour. It's traditionally wood-fired, but we like to mimic this high-heat treatment with our carbon steel pan by starting on the stovetop and transferring to a hot oven. Grab the recipe below: Ingredients: 1 cup fine-milled chickpea flour (aka besan, gram, or garbanzo bean flour) 2 tablespoons extra-virgin olive oil, plus more for cooking ½ teaspoon kosher salt
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Socca (chickpea flatbread), otherwise known as farinata in Italy, is a popular street food in the southeast of France made from chickpea flour. It's traditionally wood-fired, but we like to mimic this high-heat treatment with our carbon steel pan by starting on the stovetop and transferring to a hot oven. Grab the recipe below: Ingredients: 1 cup fine-milled chickpea flour (aka besan, gram, or garbanzo bean flour) 2 tablespoons extra-virgin olive oil, plus more for cooking ½ teaspoon kosher salt
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