Vegan Sourdough Discard Chickpea Flour Socca Crackers

Steps

1. 1

   Mix wet and dry

   • In a large mixing bowl, combine the sourdough discard and water with a whisk until mostly smooth.
   • Add the chickpea flour, 2 tablespoons (30 ml) of the olive oil, salt, black pepper, fresh rosemary, and garlic powder if using.
   • Whisk vigorously for about 1 minute until the batter is smooth and lump-free.
   • Let it rest for 5 minutes so the chickpea flour fully hydrates; the batter will thicken slightly and become easier to spread.

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   Ready when: Batter is smooth, lump-free, and slightly thickened

   Tip: Lumps in chickpea flour can be stubborn; whisk thoroughly or strain the batter through a fine sieve if needed.

2. 2

   Heat the skillet

   • Place a 10–12 inch (25–30 cm) nonstick skillet or cast iron pan over medium-high heat.
   • Add 0.5 tablespoon (7.5 ml) of the remaining olive oil and heat for about 1 minute until shimmering.
   • The pan should be hot enough that a drop of batter sizzles immediately upon contact.

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   Ready when: Oil is shimmering and a drop of batter sizzles immediately

   Tip: Avoid overheating; the pan should be hot but not smoking, or the exterior will brown too quickly before the interior cooks.

3. 3

   Cook first batch

   • Pour about 3 tablespoons (45 ml) of batter into the hot skillet and immediately tilt and swirl the pan so the batter spreads into a thin, roughly 6–7 inch (15–18 cm) circle.
   • The batter should flow and thin quickly; if it seems too thick, your pan may not be hot enough.
   • Fry for 2–3 minutes over medium-high heat until the edges begin to brown and crisp, the bottom is golden, and the surface appears mostly set but still slightly moist.

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   Ready when: Edges are browned and crispy, bottom is golden, surface is mostly set

   Tip: Don't flip too early; the cracker needs time to set and develop color on one side. If it tears when you try to flip, your pan wasn't hot enough or the batter was too thick.

4. 4

   Flip and finish

   • Using an offset spatula or thin wooden spoon, gently slide underneath the cracker and flip it in one confident motion.
   • Cook the second side for 1–2 minutes until it too is golden-brown and crispy.
   • The cracker should feel firm and sound crispy when tapped.

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   Ready when: Second side is golden-brown, cracker is crispy and firm throughout

   Tip: The second side cooks faster than the first; watch carefully to avoid burning. If your crackers tear or stick, reduce heat slightly for the next batch.

5. 5

   Drain and cool

   • Transfer the finished cracker to a wire rack set over a paper-towel-lined baking sheet.
   • Let it cool and crisp up further for 1–2 minutes; it will continue to firm up as it cools.

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   Ready when: Cracker is completely cool and crispy

   Tip: Place them on a wire rack rather than a plate so air circulates underneath and they don't soften from steam.

6. 6

   Repeat remaining batches

   • Wipe any burnt bits from the skillet with a paper towel.
   • Add another 0.5 tablespoon (7.5 ml) of olive oil to the pan, heat for 30 seconds, and repeat the cooking process (steps 3–5) with the remaining batter.
   • You should have enough batter for 11–12 crackers total.
   • Between batches, allow the pan to reheat for 30 seconds to 1 minute so each cracker cooks evenly.

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   Ready when: All crackers are golden-brown, crispy, and cooled

   Tip: Consistency improves with each batch as you dial in the pan temperature and batter thickness. The first cracker is often a learning curve.