Socca (Chickpea Flatbreads)

1 1/2 cups chickpea flour (garbanzo) (6.75 ounces)
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups water
6 Tablespoons olive oil (plus 1 Tblsp)
Optional 
1 teaspoon ground coriander
1/2 teaspoon lemon zest
Optional 
1/2 each onion
1 1/2 teaspoon rosemary
Optional 
1 teaspoon ground cardamom
1 1/2  teaspoon allspice
1 teaspoon ground cumin

1. 1. Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet and place in oven. Whisk chickpea flour, salt, and pepper together in bowl. Slowly whisk in water and 3 Tablespoons oil until combined and smooth.

2. Heat 2 teaspoons oil in 8 inch nonstick skillet over medium high heat until shimmering. Add 1/2 cup batter to skillet, tilting pan to coat bottom evenly. Reduce heat to medium and cook until crisp at edges and golden brown on bottom, 3 to 5 minutes. Flip socca and continue to cook until second side is browned, 2 to 3 minutes. Transfer to wire rack in preheated oven. Repeat with remaining batter and oil. Cut each socca into wedges and serve.

3. Optional:

Coriander-Lemon Socca: Add ground coriander and lemon zest to chickpea flour in step 1.

Caramelized Onion and Rosemary Socca: Heat 1 Tbsp olive oil in 8inch nonstick skillet over medium-high heat until shimmering. Add 1/2 onion, sliced thin, reduce heat to medium, and cook, stirring often until onion is softened and browned, about 10 minutes. Add 1 1/2 teaspoons chopped fresh rosemary and cook until fragrand, about 30 seconds. Transfer to bowl and let cool slightly, then stir into batter. Wipe skillet clean for use in step 2.

Warm spiced Socca: Add 1 teaspoon cardamom, 1 1/2 teaspoon allspice, 1 teaspoon ground cumin to flour in step 1.