All the ingredients here are naturally plant-based, so this one comes together without any real hurdles. Chickpea flour whisked with water and olive oil forms a smooth, thin batter that rests until fully hydrated, giving the finished flatbread its signature nutty flavor and tender-crisp texture. A blast under the broiler in a screaming-hot cast iron skillet is what gives socca its golden, blistered top and lacy, crackled edges — a technique borrowed straight from the south of France. Cumin and black pepper add warmth, while a scattering of fresh rosemary brings a fragrant, herby lift if you want it. Sliced into wedges and served hot from the pan, it's satisfying enough on its own or alongside a bowl of soup or a big salad. It's a naturally solid choice for a vegan table, no fuss required.
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Whisk together the chickpea flour, warm water, 2 tbsp of the olive oil, salt, cumin, and black pepper in a mixing bowl until completely smooth with no lumps. Let the batter rest at room temperature for 30 minutes, until slightly thickened and the flour is fully hydrated.
Position an oven rack about 6 inches from the broiler element and preheat the broiler to high. Place a 12-inch cast iron skillet on the rack and heat it under the broiler for 5 minutes, until the pan is very hot.
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