In a bowl, mix together 1/2 cup chickpea flour with 1/2 tsp salt, a grinding of fresh pepper and 1/2 tsp za’atar. Mix in 1/2 cup lukewarm water removing any lumps. Stir in 1 tbsp olive oil, cover and set aside for 2-6 hours to allow the mixture to ferment.

In a small pan set to medium-high, swirl around a good film of vegetable oil. When it gets hot pour in the batter, sprinkling a bit more za’atar overtop. Let it cook until crisp and golden on the bottom and the top is set. Slide onto a plate, add a bit more oil to the pan if required and flip the socca over and back into the pan to brown a bit before flipping it back onto a cutting board.

Drizzle with a little olive oil before slicing up and serving as an appetiser or snack.

Serves 2 to 3 as an appetiser.