Socca With Sesame And Cilantro

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   ["Mix flour, 1 teaspoon salt, and water in a bowl; cover and allow to sit for 2 - 6 hours.", "Preheat oven to 450 degrees F. Put one (or more) cast iron skillets in the oven to get hot. Any shallow oven-proof dish should work, but one with a handle will make the job easier. Whisk 1-1/2 Tablespoons of the oil into the batter.", "Take hot pan out of oven and drizzle a teaspoon oil into the pan. Swirl to spread oil.", "Ladle some batter into the pan, enough to cover the bottom evenly but not much more. Put into the oven for 13 minutes or until edges are brown but tops are mostly pale yellow..", "Set oven to broil. Slip pan(s) under the broiler for about a minute until tops of socca take on brown spots and edges get close to black.", "Socca should pop out pretty easily; move to cutting board and cut into wedges or just break apart. Drizzle with a little more oil if desired, and finish with salt and pepper.", "Repeat from step #3. Size of pan(s) will determine how many socca you get. Batter will hold in fridge until next day, just bring to room temperature first.", "Follow steps above #1 through #3 above. Whisk in 3 Tablespoons sesame seeds and 3 Tablespoons chopped cilantro.", "Follow remaining steps, except when drizzling oil into pan sprinkle with sesame seeds before adding batter.

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   Sprinkle with additional seeds before broiling if desired.", "Finish with salt and more cilantro.", "THIRD VERSION:

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   My first inclination was to make an Indian spiced socca. I flavored it with 1/2 tsp. cumin, 1/4 tsp. turmeric, pinch asafetida, 1 tsp. each grated fresh ginger and garlic. Sesame seeds and cilantro too. It was really yummy but I realized I had made falafel as a crepe!"]

* Per serving · 4 servings · Values may vary.