Mia Rigden is obsessed with this naturally gluten free, high protein flatbread. The perfect side dish for weekend brunch. Great for kids too.
- Whisk together the chickpea flour, water, olive oil, herbs, sea salt and black pepper in a medium bowl. Let sit for at least 30 minutes, or up to 12 hours.
- When you’re ready to cook your socca, preheat the oven to 425°F, and place a 12-inch cast iron skillet in the oven as it preheats.
- Take the cast iron skillet out of the oven and grease generously with olive oil.
- Pour the socca batter into the hot skillet and cook for 15 minutes. Serve immediately.