Ingredients
1 cup chickpea flour
1 teaspoon sea salt
1 pinch Black pepper, to taste
4 tablespoons olive oil, divided
1 1/2 cups water (room temperature)
Method
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Gram flour for pakoras, socca, farinata, besan chilla
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
East African grandmothers' recipes — 8 countries, home cooking, stories
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Preheat your oven to 450° F and place a 12-inch cast iron skillet in the oven. Whisk together the chickpea flour, salt, and pepper in a large bowl. Whisk in one cup of the water and two tablespoons of the olive oil. Allow batter to sit for ten to fifteen minutes. If it's very thick, add the remaining half cup of water (it should be thick but pourable, not unlike pancake batter). Remove the skillet from the oven and coat the pan with the additional tablespoon of olive oil. Pour the batter into the skillet and bake for 15 minutes, or until it's firm throughout and becoming gently golden on the edges. If you'd like to skip broiling, you can cook it for another 5 or so minutes, or until it's golden on top. If you'd like a traditional, slightly crispy socca, you can broil it once the socca has been baking for 15 minutes. Brush the top of the socca with the remaining tablespoon of olive oil and broil until it's browning on top. Cut into wedges and serve.