I had never heard of “socca,” a Mediterranean flatbread made from bean flour, until I read a column about it by Mark Bittman in the New York Times. This is an adaptation of his recipe. Traditionally the bread is done in a wood-burning oven with a copper pan, but you can good results using a cast iron skillet in the oven. (It takes a high heat, so use a toaster oven if you have something baking at a different temperature in the regular oven.)
1. Heat oven to 450 degrees. Put a well-seasoned 10-inch cast-iron skillet in the oven to heat it. Sift chickpea-fava flour into a bowl; add salt and pepper then slowly add 3/4 cup lukewarm water, whisking it all the while, until no lumps remain. Stir in 1 1/2 tablespoons of the olive oil. Cover and let sit while oven and pan heat up fully (or you can let the batter stand for several hours before you heat the oven).
2. To bake: Stir onions and herbs into the batter. Pour 1 1/2 tablespoons olive oil into heated pan; swirl to coat pan evenly. Pour in batter and bake until pancake is firm and edges are set, 12-15 minutes.
3. Optional step: Brush top of bread with a little more olive oil and place pan under a hot broiler. Leave it there just long enough to brown it in a few spots.
4. To serve, cut the bread into wedges and serve warm.
Copyright by Terese Allen