Crispy Skillet Flatbread with Toppings

Crunchy on the outside and chewy on the inside, these skillet flatbreads are a satisfying starting point for a meal. The technique couldn’t be simpler—a batter requiring only flour, water, oil, and seasonings, plus a quick spell in a hot oven. Varyi… — Crunchy on the outside and chewy on the inside, these skillet flatbreads are a satisfying starting point for a meal. The technique couldn’t be simpler—a batter requiring only flour, water, oil, and seasonings, plus a quick spell in a hot oven. Varying the flour and toppings create different flavor profiles, like chickpea-based socca from Provence and corn-based gordita from Mexico, which are both gluten-free. (Photo credit: Susan Miller-Davis)
This recipe will appear in the forthcoming *What’s for Dinner: Plant-rich feasts for any occasion* by Susan Miller-Davis, available for pre-order now. The book is the first volume in an eco-cooking series, meeting the dinner challenge with a set of full-bodied, vegan and vegetarian entrées, plus plant-based starters, sides and desserts, meant to anchor celebratory meals.

| Yield: 4 servings | Time: 10 mins active; 30 mins total |

Ingredients

1 cup of flour

socca: chickpea or bean flour (you can make your own from dried pulses)
gordita: 2/3 cup cornmeal + 1/3 cup masa harina or all-purpose flour

1 cup of lukewarm water

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 tablespoons oil, plus 2-3 tablespoons more for pan and brushing top

socca: olive oil
gordita: vegetable oil

Optional seasonings - any dried herbs you like

Preparation

Whisk all the ingredients in a bowl, and set aside to rest, covered with a kitchen towel, at least 15 minutes and up to 4 hours. The batter should thicken up a bit, to the consistency of heavy cream.

About 20 minutes before you are ready to cook, place a 10-12” cast iron skillet in the oven and pre-heat to 450 degrees.

Carefully remove the heated pan with oven gloves. Swirl about 2 tablespoons of oil to fully coat the bottom and lower sides of the pan. Pour in the batter, and pop the pan back into the hot oven.

Cook for about 10-15 minutes, until the batter has set. You can run the tip of a knife or a rubber spatula around the edge to check for doneness.

Turn the oven to broil. Remove the pan and brush the top with about 1 tablespoon of oil. Broil until golden brown and blistered in spots.

Allow to cool slightly, slice into wedges, and serve as suggested below.

Suggested mix-ins and accompaniments

Socca

Slice onions thinly, sauté them in the hot skillet, and add dried or fresh rosemary before pouring in the batter.
Add chopped olives and cumin to your batter.
Top as you would a pizza. Pesto, thinly sliced lemons and goat cheese would nicely complement the mediterranean vibe.
Spread the socca with savory jam or chutney, and top with arugula.

Gordita

Slice peppers thinly, sauté them in the hot skillet, and add ground cumin, cayenne or hot sauce before pouring in the batter.
Serve with queso fresco, cooked or refried beans, pickled jalapeños or carrots, and your favorite salsa.
Load it up as you would your favorite nachos.
Serve with a side like jicama slaw or corn salad (see recommended pairings below).