My friend Amanda suggested that this recipe for Socca, a Middle Eastern flatbread, would be the perfect “unrecipe” for us. We just tried it, and we think she’s right!
This is adapted from Mark Bittman, who is the ultimate unrecipe chef.
Socca
Preheat the oven to 450 degrees.
Combine 1 cup garbanzo flour*, 1 teaspoon salt, and 1 ½ cups of water in a bowl. Whisk until smooth and cover with a towel until it is the consistency of a thick pancake batter. (This shouldn’t take much longer than it takes to heat the oven, but can be left standing for several hours.)
Add enough olive oil to lightly cover the bottom of a 12” skillet. Add 1 shallot, finely chopped and some fresh chopped rosemary, spreading it evenly in the pan.
Put it into the hot oven, until the oil smokes and the shallots start to sizzle (a few minutes). Add the batter and return the pan to the oven for about 40 minutes, until the batter has browned and the edges become crisp.
At this point, it should be easily release from the pan. Cut it into wedges, and enjoy!
*Garbanzo flour, or chickpea flour, can be purchased at Whole Foods Market, or any health food store or Middle Eastern food market. It is gluten free.
Tags: Chickpea flour, chopped rosemary, dinner, Food, garbanzo flour, health food store, Mark Bittman, Middle Eastern Flatbread, middle eastern food, olive oil, rosemary, shallots, Socca, vegetarian, whole foods market
Indigo jones 
May 28, 2012 at 9:51 pm |
shari, i love your blog! i esp loved the post where you talked about the mother/daughter bonding time you spend with your tween daughter… i do exactly the same with my tween daughter… and i feel these moments spent close in the dark and the ones when i get to know her the most and the best. (when she was a baby i also rocked and rocked, walked and walked, slept very little, and though it brought me to my knees… i wouldn’t trade it for the world.) so pleased to see(& hear) you looking and doing so well.