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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: My Socca Recipe (Chickpea Flatbread) brings a crispy, tender, and nutty delight to your table. Whether served plain, topped with herbs, or paired with dips, it’s a must-try for gatherings or everyday snacks:
- Easy: 4 simple ingredients and 5-minute pre keep it straightforward.
- Quick: Ready in under an hour for effortless preparation.
- Wholesome: Naturally vegan, gluten-free and dairy-free with protein and fiber for a healthy boost.
Ami Sukla, my culinary director introduced me to this recipe. She is both a great baker obviously and a great savory cook. When I tasted this for the first time I was hooked. It’s so it’s flavorful, just a few ingredients and extra bonus it is incredibly easy to make. Serve as a light dinner or even as finger food with a glass of wine. Either way it’s heaven!
Flatbreads are endlessly versatile, and this socca shines in any spread. Don’t miss my Flatbread Recipe with Only Three Ingredients, Crazy Dough Naan, or 3-Ingredient Gluten-Free Flatbread for more flatbread favorites!
Table of Contents
- What is Socca (Chickpea Flatbread)?
- Tools You Need
- Key Ingredients and Substitutes
- How to Make Socca
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- Is Socca Vegan?
- More Flatbread Recipes
What is Socca Recipe (Chickpea Flatbread)?
Socca is French a savory flatbread or pancake made from chickpea flour (aka garbanzo bean flour), water, olive oil, and salt. Originating in Nice, in the South of France, it’s a beloved street food cooked in large pans and sold by the piece.
- Nutty: Distinctive earthy flavor from chickpea flour.
- Irresistible Texture: With golden, crispy charred edges, and a tender interior, it’s a standout snack.
- Wholesome: Naturally gluten-free and high in protein and fiber for a healthy on-the-go option.
- Versatile: Perfect as a snack, side, or party appetizer, pairing wonderfully with dips, toppings, or herbs.
Socca has a rich history, dating back to the Roman era when chickpea flatbreads were a staple food for soldiers. It later gained popularity in Liguria, Italy, before becoming a key part of Nice’s culinary culture in the 1700s. Today, socca remains a core food in Southern France and a highlight of local festivals and holidays.
Tools You Need for Making Chickpea Flatbread
- 10-inch (25 ½ cm) cast iron pan
- Measuring cups
- Measuring spoons
- Measuring jug
- Pastry brush
- Cooking thongs
Key Ingredients and Substitutes for Socca
Chickpea Flour
- Provides structure and a nutty flavor for the socca.
- Substitute: You can use rice flour or a gluten-free all-purpose flour blend, though the texture and flavor will differ.
Water
- Hydrates the chickpea flour to form the batter.
- Substitute: Vegetable broth or almond milk can be used for added flavor.
Olive Oil
- Extra virgin olive oil adds richness and helps achieve a crispy texture.
- Substitute: Coconut oil or avocado oil also works well.
Salt
- Enhances the natural flavor of the chickpea flour.
How to Make Chickpea Flatbread
Prep
Make the Socca batter
2. Mix ingredients: In a jug with a pour spout, whisk together the water, chickpea flour, 2 tablespoons of olive oil and salt. Set aside to rest for 30 minutes at room temperature.
Bake garbanzo beans flatbread
3. Carefully pour 2 tablespoons of olive oil into the hot skillet, swirling the pan to coat the bottom, then pour in the batter.
4. Bake for 15-20 minutes, then brush the top with the remaining 1 tablespoon of oil and place it under the broiler for about 1 minute, or until a few brown spots appear.
Serve garbanzo flour flatbread
5. Sprinkle with a pinch of flaky salt, crushed black pepper and chopped thyme. Slice and serve while still hot.
Gemma’s Pro Chef Tips for Socca Recipe
- The resting step is important. This will properly hydrate the batter to create the right texture – a creamy center and crispy exterior. We recommend 30 minutes but if you have time, resting for a few hours makes this even better!
- You can also make very thin flatbreads even though our recipe creates a thicker socca. Pour 1/3 of the batter into the pan at a time and bake for less time. Check for doneness after 10 minutes.
- Get creative with toppings.
- Fresh Herbs: Try rosemary, thyme, or basil for a burst of aromatic flavor.
- Dried spices: Start with ½ to 1 teaspoon (less if using chili flakes): cumin, oregano, thyme or chili flakes directly into the batter.
- Olive Tapenade: A savory Mediterranean spread made from olives, capers, and olive oil.
- Tzatziki: A cool, creamy cucumber-yogurt dip that pairs perfectly with the crispy socca.
- Hummus: A classic topping for added creaminess and flavor.
- Roasted Vegetables: Top with roasted cherry tomatoes, zucchini, or bell peppers for a vibrant, healthy touch.
- Feta Cheese and Olives: Crumbled feta and Kalamata olives create a Mediterranean-style topping.
- Caramelized Onions and Goat Cheese: A rich, savory combination that elevates the socca.
- Pesto: Add a spoonful of basil or sun-dried tomato pesto for extra richness.
- Chili Flakes and Lemon Zest: A simple yet flavorful topping that adds spice and freshness.
- Arugula and Parmesan: A light, peppery topping with shaved Parmesan for extra depth of flavor.
- Greens or veggies. Try this socca with chopped fresh greens or other thinly sliced fresh or roasted veggies.
- Pizza! Try my Homemade Pizza Sauce and Mozzarella or Ricotta Cheese with socca as a pizza crust.
- What to serve with.
- Salads: A fresh salad with arugula, mixed greens, or Mediterranean flavors (think cucumber, tomato, and olives) complements socca’s savory taste.
- Dips: Pair with hummus, baba ganoush, tzatziki, or olive tapenade for a flavorful bite.
- Grilled Vegetables: Roasted or grilled vegetables like zucchini, eggplant, or bell peppers balance socca’s texture and flavor.
- Soup: Serve with a light soup, such as tomato soup, lentil soup, or a vegetable broth-based soup.
- Fresh Seafood: Light seafood like grilled shrimp, seared scallops, or smoked salmon pairs beautifully with socca.
- Fried Egg: Top socca with a fried egg for a simple, satisfying meal.
- Roast Chicken: Pair with roast chicken for a hearty and well-rounded meal.
- Wine: Pair with a crisp white wine, like Sauvignon Blanc, or a light red, such as Pinot Noir, to complement socca’s flavor.
Make Ahead and Storage Instructions For Socca Recipe
Make-Ahead
- You can prepare the socca batter ahead of time. Simply whisk together the ingredients, cover, and refrigerate for up to 24 hours.
- When ready to bake, give the batter a quick stir and proceed with baking.
Storage
- Store leftover socca in an airtight container in the refrigerator for up to 2 days.
- To keep it fresh and maintain its texture, wrap it in parchment paper or foil before sealing.
Reheating
- To reheat, place the socca in a 350°F (180°C) oven for about 5-10 minutes or until warmed through.
- You can also reheat it in a skillet over medium heat for a few minutes, flipping to ensure both sides warm evenly.
Freezing
- Socca can be frozen for up to 1 month. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. Reheat in the oven or skillet when ready to serve.
Is Socca Vegan?
Yes, socca is naturally vegan.
- It is made from simple plant-based ingredients: chickpea flour, water, olive oil, and salt.
- These ingredients do not contain any animal products, making Socca an excellent option for those following a vegan diet.
More Flatbread Recipes
Try These Recipes!
Socca Recipe (Chickpea Flatbread)
Ingredients
For the Socca
- 1 cup (4 oz/ 115 g) chickpea flour
- 1 cup (8 fl oz/ 240 ml) water very warm
- 5 tablespoons olive oil divided
- ½ teaspoon salt
For the Topping
- 1 teaspoon chopped fresh thyme
- ¼ teaspoon flaky salt
- ¼ teaspoon crushed black pepper
Instructions
- Place a 10-inch (25 ½ cm) cast iron skillet inside the oven and preheat to 475°F (245°C).
- In a jug with a pour spout, whisk together the chickpea flour, water,2 tablespoons of olive oil and the salt. Set aside to rest for 30 minutes at room temperature.
- Carefully pour another 2 tablespoons of olive oil into the hot skillet, swirling the pan to coat the bottom, then pour in the batter.
- Bake for 15-20 minutes, then brush the top with the remaining 1 tablespoon of oil and place it under the broiler for about 1 minute, or until a few brown spots appear.
- Sprinkle with a pinch of flaky salt, crushed black pepper and chopped thyme. Slice and serve while still hot.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (180°C) oven for a few minutes.
Recipe Notes
- The resting step is important for the batter to properly hydrate. This will create the right texture - a creamy center and crispy exterior. We recommend 30 minutes but if you have time, resting for a few hours makes this even better!
- Our recipe creates a thicker socca but you can also make very thin flatbreads. Pour 1/3 of the batter into the pan at a time and bake for less time. Check for doneness after 10 minutes.
- Try topping this socca with chopped fresh greens or other thinly sliced fresh or roasted veggies.
- Socca can be served with olive tapenade, tzatziki, baba ganoush, pesto or any other favorite dip!
- In addition to toppings, you can add dried spices like cumin, oregano, thyme or chili flakes directly into the batter. Start with ½ to 1 teaspoon (less if using chili flakes)!
Hi Gemma Happy New Year to you and your family! I’m in India and this is made commonly but on a griddle; a pan called a ” tava ” here.