A friend of mine made this recently and it sounded so delicious that I decided to give it a try. It was absolutely delicious and not hard at all, especially if you have a cast iron pan. The trick is to let the batter rest for a while, so it is the kind of thing you can make in the morning and have at lunch or dinner. I let mine rest for a long while, maybe 3 hours at least. I also have a small cast iron pan which is perfect for a quick socca. It has a nice creamy middle, but I think if you make it too thick, what is a nice creamy middle could turn into a stodgy mess, so you want to keep this reasonably thin like a thin pancake or a pizza crust. I topped mine with Zaatar, but it would be amazing with just about anything. Here is the recipe I used:

https://www.google.co.uk/amp/s/www.thekitchn.com/how-to-make-socca-a-naturally-gluten-free-chickpea-flatbread-cooking-lessons-from-the-kitchn-169513%3famp=1