Socca Recipe: The Crispiest Chickpea Flatbread You’ll Ever Make
Hi there! It’s Hayat from Not All Recipes (@notallrecipes), and I’ve got something truly special for you today: a socca recipe that’s about to become your new go-to for gluten-free, grain-free, and vegan flatbread. Whether you’re looking for a fun appetizer, a crunchy side dish, or even a light meal, this is the recipe you didn’t know you were missing.
Now, let me tell you something—my obsession with this crispy flatbread started on a trip to the French Riviera, and ever since then, socca has been making a regular appearance in my kitchen. It’s quick, easy, made from just a handful of pantry ingredients, and it’s gluten-free—no grains, no dairy, no fuss! This socca recipe is also soy-free and refined sugar-free, so it fits perfectly with the wholesome way I like to cook. Plus, it’s naturally loaded with that savory, nutty flavor from chickpea flour, making it not only delicious but nutritious.
Ready to learn how to make it? Let’s dive in!
What is Socca?
Let’s start with the basics. Socca is a crispy, thin chickpea flatbread from Nice, France, that’s made with chickpea flour (also called garbanzo bean flour or besan). It’s super simple but incredibly satisfying. Think of it as a savory pancake with crispy edges and a tender, slightly chewy center.
If you’re familiar with fainá from Italy or even besan chilla from India, you’ll recognize the family resemblance—socca is their French cousin. It’s traditionally baked in a wood-fired oven, but don’t worry, I’ve got a way for you to make it at home using your regular oven.
Whether you eat it on its own, sprinkle it with your favorite herbs, or use it as a base for a variety of toppings, socca is one of those recipes that’s as versatile as it is delicious.
Why You’ll Love Socca
- Naturally Gluten-Free & Grain-Free: No need to hunt down fancy flours or alternative grains. Chickpea flour has got your back!
- Perfectly Crispy: Those golden, crunchy edges? Absolutely irresistible.
- Easy to Make: With just four ingredients, you’ll have this on the table in under an hour.
- Vegan & Dairy-Free: No eggs, no butter—just wholesome, plant-based ingredients.
For more gluten-free and grain-free recipes, make sure to check out my Best Vegetable Fritters Recipe or the super popular The Best Pakora Recipe—both are crowd-pleasers in my kitchen!
Socca Ingredients
This recipe couldn’t be easier. You only need four basic ingredients, all of which you probably already have in your kitchen:
- Chickpea flour: Also known as garbanzo bean flour or besan, this grain-free flour is made from ground chickpeas. It’s packed with protein, fiber, and a ton of nutrients. You can find it in most grocery stores.Chickpea flour is a versatile ingredient that adds a rich, nutty flavor, and it also comes with a range of health benefits
- Water: This helps form the batter and gives the flatbread its pancake-like texture.
- Extra-virgin olive oil: Rich, flavorful, and essential for that crispy crust.
- Sea salt: To enhance the natural nuttiness of the chickpeas and add that savory bite.
That’s it! Just four ingredients to create something amazing. Oh, and did I mention it’s super affordable? If you’re looking for more budget-friendly recipes, you’re in the right place—Not All Recipes is all about keeping things simple and inexpensive while still making everything taste fabulous.
For another affordable and delicious recipe, don’t miss my Vegetable Lentil Soup, which is perfect for a cozy, nutrient-packed meal.
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How to Make Socca – Step by Step
Okay, let’s get to the fun part—actually making socca! Trust me, this process couldn’t be easier.
Step 1: Prepare the Socca Batter
Start by whisking together 1 cup of chickpea flour, 1 cup of water, 1 tablespoon of extra-virgin olive oil, and ½ teaspoon of sea salt in a medium bowl. Keep whisking until the batter is smooth and lump-free. This will take just a minute or two, but it’s important to get a good consistency.
Pro Tip: Let the batter rest for at least 30 minutes. Chickpea flour absorbs water more slowly than wheat flour, so this resting time allows the flour to fully hydrate. You can even let it rest for up to 12 hours if you want to prep the batter in advance (perfect if you’re entertaining and want to save time!).
Step 2: Preheat Your Oven and Skillet
While the batter is resting, preheat your oven to 475°F and place a 10-inch cast-iron skillet inside to heat up. This step is key! You want the skillet to be blazing hot before you pour in the batter, which is what helps create those crispy edges we’re after.
Why a Cast-Iron Skillet? Cast iron retains heat like no other, giving you a beautifully browned crust. If you don’t have a cast-iron pan, a heavy-duty ovenproof pan will work in a pinch, but for best results, I highly recommend cast iron.
Step 3: Bake the Socca
Once your skillet is hot, carefully remove it from the oven (don’t forget your potholder—it’s going to be HOT!). Brush the pan with about ¾ tablespoon of olive oil, making sure to coat the bottom and sides.
Now, pour the batter into the hot skillet, and place it back in the oven. Bake for 17 to 20 minutes, or until the edges are golden brown and crispy. You’ll know it’s done when the socca pulls away slightly from the sides of the pan.
Pro Tip: Do NOT underbake! Socca is all about that crispy texture, so make sure the edges are well-browned before you take it out.
Step 4: Serve It Up!
When the socca is done baking, remove it from the oven and let it cool for a few minutes. Then, use a spatula to loosen it from the pan and transfer it to a cutting board.
This is where the fun starts—you can enjoy your socca plain, or add your favorite toppings to make it extra special.
Don’t forget to get creative with toppings! Check out these creative socca topping ideas to elevate your dish.
For more tips on serving and topping ideas, check out my The Best Pakora Recipe.
Delicious Ways to Serve Socca
The beauty of socca lies in its versatility. Here are a few of my favorite ways to serve it:
1. Plain with Olive Oil & Herbs
For a simple yet tasty snack, drizzle your socca with a little extra olive oil and sprinkle with fresh herbs like rosemary or thyme. A pinch of flaky sea salt on top doesn’t hurt, either.
2. Socca Pizza
Use your socca as a gluten-free alternative to pizza crust. Top it with tomato sauce, fresh veggies, and maybe a sprinkle of nutritional yeast or vegan cheese for a pizza night that won’t weigh you down.
3. Topped with Hummus & Veggies
Spread a generous layer of your favorite hummus on top of the socca, then pile it high with fresh veggies like cucumbers, radishes, or even roasted red peppers. Add a sprinkle of za’atar for a Middle Eastern twist. If you’re a fan of superfoods, try adding microgreens for a burst of freshness and nutrients.
4. Dipped in Baba Ganoush
Socca makes a great vehicle for dipping. Serve it alongside baba ganoush, labneh, or even my green goddess dressing for a fun, shareable appetizer.
5. Socca for Breakfast
Yes, you read that right! I love topping leftover socca with a fried egg, avocado slices, and a dash of hot sauce for a quick, protein-packed breakfast.
Why Socca is Perfect for a Gluten-Free Diet
If you’re like me and follow a gluten-free and grain-free lifestyle, socca is a dream come true. Chickpea flour is naturally gluten-free, which means you don’t have to worry about any hidden grains or gluten sneaking into your meal. Plus, chickpeas are loaded with plant-based protein, so this flatbread is not only delicious but also nutritious.
Unlike many gluten-free bread alternatives that can be dry or crumbly, socca has a wonderful texture—crispy on the outside and tender on the inside. It’s also incredibly versatile, so you can enjoy it in countless ways without getting bored.
Storage & Reheating Tips
Socca is definitely best served fresh out of the oven when it’s at its crispiest. However, if you have leftovers, don’t worry—you can store them!
To store:
- Let the socca cool completely, then wrap it in parchment paper and place it in an airtight container. It’ll stay fresh in the fridge for up to 3 days.
To reheat:
- Reheat socca in a 400°F oven for about 5 minutes, or until warmed through and crispy again.
If you’re into meal prepping, you can even make the batter up to 12 hours in advance. Just cover it and let it sit at room temperature.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Total Fat | 5 g |
| Saturated Fat | 0.5 g |
| Carbohydrates | 16 g |
| Fiber | 4 g |
| Sugars | 0 g |
| Protein | 5 g |
| Sodium | 200 mg |
Note: Nutritional values are approximate and can vary based on specific ingredients used.
Cost Breakdown
| Ingredient | Quantity | Estimated Cost |
|---|---|---|
| Chickpea flour | 1 cup (120 g) | $1.00 |
| Water | 1 cup | $0.00 |
| Extra-virgin olive oil | 1¾ tablespoons | $0.75 |
| Sea salt | ½ teaspoon | $0.05 |
| Total Cost | $1.80 |
FAQs About Socca
1. Can I make the batter ahead of time?
Yes! You can prepare the batter up to 12 hours in advance.
2. Why is my socca separating in the middle?
Make sure your batter is smooth and lump-free, and give it at least 30 minutes to sit before baking.
3. Can I cook socca on the stovetop instead of the oven?
Yes! You can cook socca in a cast-iron skillet on the stovetop over medium-high heat. Just flip it halfway through.
Final Thoughts
Socca is one of those recipes that I come back to again and again because it’s simple, versatile, and satisfying. Whether you’re gluten-free, vegan, or just love a good flatbread, this recipe will be your new favorite.
Give it a try and let me know how it turns out! Leave a comment below or tag me on Instagram @notallrecipes. Until next time, happy cooking!
Recap Of The Recipe
Socca Recipe
Equipment
- Mixing bowl: To whisk the batter together.
- Whisk: To mix the chickpea flour, water, olive oil, and salt into a smooth batter.
- 10-inch cast-iron skillet: Essential for baking socca and getting those crispy edges.
- Potholder: For safely handling the hot skillet.
- Spatula: To loosen and remove the socca from the skillet after baking.
Ingredients
- Chickpea flour: Also known as garbanzo bean flour or besan this grain-free flour is made from ground chickpeas. It’s packed with protein, fiber, and a ton of nutrients. You can find it in most grocery stores (check the gluten-free or baking aisle), but it’s also widely available online.
- Water: This helps form the batter and gives the flatbread its pancake-like texture.
- Extra-virgin olive oil: Rich flavorful, and essential for that crispy crust.
- Sea salt: To enhance the natural nuttiness of the chickpeas and add that savory bite.
Instructions
- Step 1: Prepare the Socca Batter
- Start by whisking together 1 cup of chickpea flour, 1 cup of water, 1 tablespoon of extra-virgin olive oil, and ½ teaspoon of sea salt in a medium bowl. Keep whisking until the batter is smooth and lump-free. This will take just a minute or two, but it’s important to get a good consistency.
- Pro Tip: Let the batter rest for at least 30 minutes. Chickpea flour absorbs water more slowly than wheat flour, so this resting time allows the flour to fully hydrate. You can even let it rest for up to 12 hours if you want to prep the batter in advance (perfect if you’re entertaining and want to save time!).
- Step 2: Preheat Your Oven and Skillet
- While the batter is resting, preheat your oven to 475°F and place a 10-inch cast-iron skillet inside to heat up. This step is key! You want the skillet to be blazing hot before you pour in the batter, which is what helps create those crispy edges we’re after.
- Why a Cast-Iron Skillet? Cast iron retains heat like no other, giving you a beautifully browned crust. If you don’t have a cast-iron pan, a heavy-duty ovenproof pan will work in a pinch, but for best results, I highly recommend cast iron.
- Step 3: Bake the Socca
- Once your skillet is hot, carefully remove it from the oven (don’t forget your potholder—it’s going to be HOT!). Brush the pan with about ¾ tablespoon of olive oil, making sure to coat the bottom and sides.
- Now, pour the batter into the hot skillet, and place it back in the oven. Bake for 17 to 20 minutes, or until the edges are golden brown and crispy. You’ll know it’s done when the socca pulls away slightly from the sides of the pan.
- Pro Tip: Do NOT underbake! Socca is all about that crispy texture, so make sure the edges are well-browned before you take it out.
- Step 4: Serve It Up!
- When the socca is done baking, remove it from the oven and let it cool for a few minutes. Then, use a spatula to loosen it from the pan and transfer it to a cutting board.
Notes
- Preheat your skillet: Ensure your cast-iron skillet is piping hot before adding the batter. This is crucial for getting the socca to crisp up properly.
- Let the batter rest: Give the batter at least 30 minutes to rest so the chickpea flour can fully absorb the water, resulting in a more cohesive and moist flatbread.
- Crispier socca tip: If you prefer extra crispy socca, bake it for the full 20 minutes, or even a couple of minutes longer, until the edges are golden and crisp.
- Serving tip: Socca is best eaten fresh out of the oven. While it’s still great the next day, reheating may not retain the same crispy texture as when it’s freshly made.
- Customizable toppings: Don’t be afraid to experiment with various toppings like herbs, spices, or even a drizzle of pesto or tahini for extra flavor!
