Ingredients for one 8" socca:

1/2 cup chickpea flour

1/4 teaspoon sea salt

1/2 cup room temperature water

1 1/2 tablespoon olive oil

Combine and sift the flour and salt into a bowl.

Make a well in the center and pour in half the water and all the oil.

Whisk the wet ingredients into the dry slowly with ever increasing circles.

When the the mixture becomes thick, incorporate the remaining water in a steady stream while whisking.

Cover the bowl and let the batter rest for 30 minutes.

Lightly oil and heat a 8" crepe pan or shallow skillet.

Stir the batter well and pour it into the skillet.  Turn the heat to medium and let the bread cook for 3 minutes.

Lift the underside with a spatula, and when that surface has become a rich brown color, turn it:

Either cover it with a plate, reversing the socca onto the plate and sliding it back into the skillet or browning it under a broiler to brown.

Serve immediately with a topping or simply salt and pepper.