Socca (Chickpea Flatbread)
This Socca (Chickpea Flatbread) is a crispy, golden, naturally gluten-free flatbread made with chickpea flour, olive oil, and simple seasonings. With no yeast and no kneading required, this easy socca recipe comes together in about 30 minutes. Perfect as a side dish, wrap, or gluten-free pizza base, this savory chickpea flatbread is rustic, budget-friendly, and incredibly versatile.
Ingredients
- Main Ingredients
- 1 cup chickpea flour
- 1 cup warm water
- 2 tablespoons olive oil plus 1 tablespoon for skillet
- ½ teaspoon salt
- Seasoning Options
- ¼ teaspoon black pepper
- ½ teaspoon dried rosemary or thyme optional
- Pinch garlic powder optional
- Red pepper flakes optional
- Optional Toppings
- Flaky sea salt
- Fresh herbs
- Drizzle of olive oil
Instructions
- Make the Batter
- In a mixing bowl, whisk together chickpea flour, warm water, olive oil, salt, and pepper until smooth and lump-free.
- Let batter rest for 15–20 minutes to fully hydrate.
- Preheat Oven & Skillet
- Preheat oven to 425°F (220°C).
- Place a cast-iron skillet in the oven for 5–10 minutes to heat.
- Bake the Socca
- Carefully remove the hot skillet from the oven.
- Add 1 tablespoon olive oil and swirl to coat.
- Pour batter evenly into the hot skillet.
- Return to oven and bake for 15–18 minutes until edges are golden and crisp.
- Optional Broil
- For extra browning, broil for 1–2 minutes at the end.
- Serve
- Let cool 2–3 minutes before slicing.
- Top with flaky salt or fresh herbs and serve warm.
Notes
- Resting the batter improves texture and prevents grittiness.
- A fully preheated skillet is essential for crispy edges.
- Batter should be thin but not watery.
- For thinner, crispier socca, use a larger skillet.
- Best enjoyed fresh but reheats well in the oven.