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.
Read More
