Socca (Chickpea flatbreads)

Makes:  8 flatbreads

• metric measuring scales, cups and spoons
• 1 large bowl
• whisk
• frying pan
• egg flip
• serving platters

• 2 cups chickpea flour
• 2 cups water
• 3 tbsp olive oil
• 1 tsp salt
• Extra olive oil, for cooking

• Set out your equipment and ingredients.
• Whisk together the chickpea flour, water, olive oil and salt. Cover the bowl with the beeswax wrap or plastic wrap and let rest for at least 2 hours, preferably overnight, to let the flour absorb the water.
• Turn on the grill to high.
• Heat the frying pan over medium heat, add 1 teaspoon of oil. Whisk the batter again then pour ½ cup of batter into the pan. Carefully tilt the pan so the batter coat all the pan.
• Once the flatbread has started to brown around the edges and set, place the pan under the grill to brown the top of the bread.
• Carefully ease the flatbread out of the pan with the egg flip and cut into wedges to serve.