Socca Recipe (Chickpea Flatbread)
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Rest Time
30 mins
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Total Time
35 mins
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Servings
3
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Calories
169 kcal
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Course
Side Dish
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Cuisine
Mediterranean, Vegan, gluten-free
Socca Recipe (Chickpea Flatbread)
Description
This Socca recipe starts with chickpea (garbanzo bean) flour blended with salt, pepper flakes, fresh or dried rosemary, and a touch of oil. Water is added to create a thick, smooth batter. Resting the batter from at least half an hour to overnight helps develop flavor and texture. Using olive oil in the batter adds richness, while neutral oil is used for pan cooking to prevent sticking.
Cooking in a hot cast iron skillet ensures the flatbread develops crispy edges while remaining tender inside. The flatbread is cooked several minutes on one side until it loosens easily, then flipped for a quick finish on the other side. Alternatively, the skillet can be preheated in the oven to achieve a crispy crust faster.
Socca can be served as a snack, appetizer, or alongside salads and dips. Its naturally gluten-free composition makes it suitable for many diets. Adjusting the batter’s thickness alters the texture from pancake-like to thin and crisp, depending on preference.
When using Indian besan flour, which is finer and made from brown chickpeas, add slightly less water due to its absorbency. This substitution is possible but requires batter consistency adjustments.
Ingredients
- 1 cup chickpea flour (garbanzo bean flour)
- 1/2 tsp salt
- 1/4 tsp pepper flakes or to taste
- 1/2 tsp rosemary
- 1 tsp neutral cooking oil plus more for cooking.(I use olive oil in the batter and a neutral oil for cooking, generic cooking oil
- 1 cup water
Instructions
- Mix all the dry ingredients in a bowl until well mixed.
- Add the oil and 3/4 cup water and mix(use a whisk for faster mixing), add more water to make a thick smooth batter. (Depending on measuring and how packed the flour was, you will need 1 tbsp less than a cup or whole 1 cup. Make a Thick batter for thicker pancakes and thin batter for crispy crepe like result.**). Cover and let it rest for at least half an hour to overnight. If keeping overnight, cover the bowl and refrigerate.
- Stove top: Heat a cast iron skillet over medium heat. When hot add a few drops of oil and spread well. Add a ladle-full of the batter. Cook for 4 to 6 minutes then use a spatula to loosen the flatbread. If it is still sticking, let the bread cook longer and then try again. Flip and cook for another 2 to 3 mins. Cooking time will depend on the pan, stove and thickness of the batter.
- Bake: Preheat the oven to 450 deg F(230 C). Place the cast iron skillet in the oven for 20 mins. Remove the skillet carefully, drizzle oil and spread the batter on it. Bake for 8 to 12 minutes depending on the batter thickness. You can add some toppings now and bake for another 3-5 mins, Or flip the socca carefully and continue to bake for another 3 to 5 mins depending on preferred crispyness.
- Store on the counter covered lightly with a towel before serving. You can serve the socca as is or sliced as a flatbread with dips, or with soups.Refrigerate cooked socca for upto 3 days. Refrigerate the batter for upto 2 days and make socca as needed.
Notes
- Chickpea flour is made from white chickpeas; Indian besan is from brown chickpeas and is finer, requiring less water.
- When substituting besan, start with 3/4 cup water and add more only if batter is too thick.
- Adjust batter consistency with additional water or flour by one tablespoon increments to achieve desired thickness.
- Resting the batter for at least 30 minutes or overnight improves texture and flavor.
- Nutrition information corresponds to one socca flatbread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 9g | 18% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 420mg | 18% |
| Potassium | 338mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 50IU | 1% |
| Calcium | 18mg | 2% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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