Socca is a thin savory flatbread from Nice, in the south of France, made from just chickpea flour, water, olive oil, and salt, baked at high heat until crisp at the edges with a soft, almost custardy center. The batter is often rested for a few hours before cooking so the chickpea flour fully hydrates, giving a more tender crumb.
It is traditionally cooked on a large round pan over very high heat - historically a wood fire - and served warm, often folded and eaten by hand as a street food, seasoned simply with black pepper.
Similar chickpea-flour flatbreads appear elsewhere on the Mediterranean: Italy's farinata is thicker and more custardy, and Spain's cecina is sometimes flavored with paprika. All are naturally gluten-free, since chickpea flour contains no wheat.