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Socca Recipe (Chickpea Flatbread)
5 from 33 votes

Socca Recipe (Chickpea Flatbread)

Socca is a savory chickpea flour flatbread seasoned with rosemary and pepper flakes, mixed into a thick batter with water and oil. It’s cooked in a well-oiled skillet, producing a tender interior with crisp edges. The batter rests before cooking, allowing hydration, and can be prepared stove-top or oven-baked for a golden crust.

Prep Time
10 mins
Cook Time
25 mins
Rest Time
30 mins
Total Time
35 mins
Servings: 3
Calories: 169 kcal
Course: Side Dish
Cuisine: Mediterranean, Vegan, gluten-free

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

    Cup of Yum
  1. Mix all the dry ingredients in a bowl until well mixed.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 169

% 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.