In a medium mixing bowl, combine the chickpea flour, spices and salt with a whisk until well mixed together.
Whisk in 1 tbsp. of the oil and water. Continue to whisk until you have a smooth batter.
Heat a 10" or larger skillet (mine was cast iron) with the remaining 1 tbsp. of the oil.
When the pan is nice and hot, pour in the batter.
Keep the heat medium to high. This needs to cook quickly, but you don't want to burn it either.
Cook like a pancake. However, you will most likely need to cook on each side a little longer than you would a regular pancake. I didn't flip this until the "raw side" looked almost completely solid. Keep checking the bottom so you don't totally burn it. It's okay if it becomes a darker brown, but black is not what you want here.
Flip the flatbread with a spatula and continue cooking until you have a nice golden to dark brown on both sides.
If you get to the point where the Socca is brown on the outside, but not cooked fully on the inside, you can alway place the skillet in the oven for a bit (if it's oven proof), or simply turn down the heat to cook this longer. Once you have flipped the flatbread, it's okay to reduce the heat for longer cooking.
Heat the pan with the remaining 1 tbsp. of oil in the oven at 400 F. The goal is to get the pan good and hot (this will only work with a cast iron pan).
Make sure the oil is evenly distributed. Use a hot pad to rotate the pan as needed to distribute the oil.
While the pan is still hot, pour all the batter in, and return to the oven for about 5-10 minutes (this can vary by oven). When it's golden brown, it should be done. You can cut into it a little bit to check the center just to be sure.
No matter how you cook this, this bread does not take long to cook. So don't walk away from it unless you know you'll come right back.
Store this in the fridge, but don't eat it cold after it's been in there. Warm it up in the skillet, without any oil before eating it again.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.