Monday, August 03, 2009


Just a nice, ordinary kind of lunch.
A little flatbread, some perfect oven-roasted tomatoes, a few tiny caramelized onions.
But, no! This was an Herbal Essences Shampoo/When Harry Met Sally kind of lunch.
"I'll have what she's having."
Like that.
Seriously, I just thought it would be nice, but it had me moaning and whooping. Possibly because I haven't eaten any "real" bread in over a month, but it wasn't only that.
It was so good.
And it's easy. Cranky made the bread, called socca, all by himself. The first bread he's ever made (though I have forced him to make crackers, and he does well). This was probably even easier than crackers.
And so delicious.
Visit Kalyn for her version, and our inspiration here today. Or click through there to David Lebovitz's original recipe.
(We only got one luscious cake apiece from the full recipe; Kalyn got three... It might depend on the size of griddle you're using.)
Could I have multiples next time?


Zoomie said...

Now, that looks cool - very interesting. How far below the broiler did you cook it? Kalyn's recipe doesn't tell...

fastgrowtheweeds said...

That looks really, really, really good. I like pappadams (heck I have no idea how to spell that) a lot and that sounds similar. But really: I am so glad for YOU and your little garbanzogasmic tummy!

I saw another recipe recently if you have lots of that flour around. Me, I can't find it locally at I will just live vicariously, 'kay?

Amy Sherman said...

Mmm looks tasty! Yet another ingredient to put on my list...garbanzo bean flour. I have a feeling this is the only recipe I'll use it in.

Kalyn said...

So glad you liked it! I'm having a bunch of Utah food bloggers come to my house on Friday and I think we might try making it on the grill. My griddle is pretty tiny, even smaller than a small sized cast iron frying pan. Hmm, and now Zoomie has me wondering how far below the broiler I cooked it. I'd say about 3 inches. How about you?

Love your roasted tomato and onion topping too. Wish I could come over to your house and try it with you!

cookiecrumb said...

Zoomie: It's "interesting" until you eat it, and then it's "necessary."
Cranky used the top shelf in the oven, about three or four inches from the heat element, as Kalyn says.
He also heated the griddle on the stovetop first... optional.

Fast: Hi, El. These little flatbreads are soft, flexible, and a tad puffy. I think letting the batter rest for a few hours help with the puffy.
You know you can get garbanzo flour online. Bob's Red Mill.
Anyhoo. Wow, thanks for the Ubuntu memory! We had those very "sticks" last time we were there. (The socca is... ... ... better!)
But vicariously is just fine. AND, I have your address.

Amy: It was pretty amazing. I'm sure you'd like them. If you do get garbanzo flour, it makes a fabulous breading for sauteed fish filets. Fries up so crispy.

Kalyn: You solved my quandary. Our griddle is about medium cast-iron-skillet size.
AND, Cranky cooked the soccas about three inches from the top, like you.
Have a great blogger gathering!
When are you coming to California?

dancingmorganmouse said...

Ooo I've seen chickpea flour before, now I have a reason to buy some!

dancingmorganmouse said...

Ooo I've seen chickpea flour before, now I have a reason to buy some!

dancingmorganmouse said...

"broiler" is a grill yes?

kudzu said...

Sent this one on to my son. I hope I can share his reaction when/if he gets around to making these little gems. I remember that he tried socca before, a French recipe, but this one sounds much more explicit. Perhaps they left out the resting time....Love the look of the tomatoes on top.

cookiecrumb said...

Mouse: Do buy some. I had put this recipe on my "sure, maybe sometime" list, but now I see it's very imperative.
Oh, and yes, broiler = grill. The hot part in the roof of your oven.

Kudzu: Since your son is no slouch in the kitchen, he'll have a fine time with these. Tell him we stirred the salt into the batter rather than sprinkling it on the cooked cakes. And we used the lesser amount of cumin; strictly a son gout.

Chilebrown said...

Flatbread, Oven roasted tomatoes and especially carmelized onions can be done in a wood fired oven.
Alternative flours will shine in your brand new wood fired oven. Do I sound like a salesman? No I just want to see the hole in your yard revived and Dr. Biggles in charge of the barbeque.

Do you have a Lucky's store in Marin? They have "New Hatch"' "New Mexican Chili's". The best in the nation! Get them wall you can.

Barbara said...

This is now on my to try list if I can get chickpea flour here. Looks delish.

cookiecrumb said...

Chilebrown: I think these soccas would be great in a hot wood-burning oven. I know a chicken would.

cookiecrumb said...

Barbara: Alas, probably not worth a harried field trip to find the flour, but so tasty if you get your hands on some. And easy.

Monkey Gland said...

In other film related film/food news I'm having a sugar and Wotsit sandwich for lunch in honour of John Hughes...

cookiecrumb said...

MG: I'm having The Club Breakfast.

It's so eerie that I woke up this morning thinking about you.

Monkey Gland said...

Don't tell the wife (yes, it happened), I'm not sure she'll appreciate beautiful women waking in their beds with me on their minds... :-)

John said...

Yum, looks delicious! I'll have to try the flatbread recipe this weekend. I just learned recently how easy it is to carmelize onions (don't laugh, I'm a guy who is just getting into cooking for myself rather than eating everything from prepared frozen packages), and I love all things tomato. This will rock!

cookiecrumb said...

John: I won't laugh! Isn't it cool? Fun to do, and you're feeding yourself. Good luck with your socca.

Ash said...

okay... now I need to try this!
looks fab!

cookiecrumb said...

Ash: You do need to try! That good. Then, I wonder if I was just simply STARVING that day, and tar paper would have tasted good.
I hope you get good results.