Combine the chickpea flour and the seasoning (if using, skip for pancakes) in a mixing bowl. Then add the water and mix well. Let the batter rest for 5 minutes while you heat your nonstick griddle.
When your griddle is hot, pour half the batter for each flatbread. You will get two rounds of about 6-7 inches each. Cook for 4-5 minutes until the edges appear cooked through and there are several bubbles on top. Carefully flip, scraping around the edges first to ensure it's not stuck.
Cook the other side for another 3-4 minutes, until golden and cooked through. Transfer to a dish or cutting board and serve as desired, according to whichever method you're using.
Let the batter rest for at least 10 minutes before cooking.Make sure your griddle is very hot before pouring the batter on top.Also ensure your griddle is non stick, otherwise, you may need to grease it. An older, heavily used griddle will eventually lose it's non sticking power, so use your own discretion, as you know your tools best. If in doubt, grease the plates or do a test with a small amount of batter first.When flipping the socca, scrape around the edges first, to ensure it is not stuck. Then flip.Feel free to add more seasoning, like cumin, chili powder, or cayenne pepper to amp up the flavour if using a savoury option.If making the socca pancakes, omit all the seasoning listed, and you may use a dash of cinnamon or nutmeg instead.Optional toppings and dips are not included in the nutritional information.