Socca (Chickpea Flatbread)

Ingredients

• 37 ml (2 1/2 tablespoons)olive oil, for the pan
• 60 g (1/2 cup)chickpea flour
• 120 ml (1/2 cup)lukewarm water
• 2.5 g (1/2 teaspoon)fine sea salt
• 0.5 g (1/4 teaspoon)freshly ground black pepper
• 10 ml (2 teaspoons)olive oil

Instructions

1. 1

   Heat the pan

   Pour 37 ml (2 1/2 tablespoons) olive oil into a 25 cm (10-inch) cast-iron skillet. Put it in the oven and preheat to 230°C (450°F), allowing the pan and oil to heat as the oven warms.

2. 2

   Mix and pour

   Whisk together the chickpea flour, lukewarm water, salt, pepper and 10 ml (2 teaspoons) olive oil until combined. Carefully take the hot skillet out of the oven, pour in the batter and swirl it so it covers the base evenly.

3. 3

   Bake until crisp

   Bake for 15–17 minutes, until the socca is crispy. If you like, flip it after removing it from the oven to crisp the other side. Sprinkle with extra sea salt flakes and serve warm.

What is socca?

Socca is a thin chickpea flatbread associated with the south of France, especially Nice. Its simple batter is made from chickpea flour, water, oil and seasoning.

This version cooks in a hot, oiled skillet in the oven. Heating the pan and oil first helps the batter set quickly and gives the edges a crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 223 calories, 10g protein, 31g carbs, 8g fat.

Chickpea flour supplies most of the carbohydrates and much of the protein, while the olive oil accounts for most of the fat. Pair a portion with vegetable-rich soup or dips and fresh vegetables for a more rounded plate.

Getting the batter right

Chickpea flour: Whisk it thoroughly with the water and seasonings so the mixture is even before it goes into the pan.

Lukewarm water: Use it as listed and whisk until the batter is combined. The method relies on a pourable mixture that can spread across the skillet base.

Why preheat the skillet?

Hot oil: The recipe heats the oil in the skillet while the oven comes up to temperature. Take care when handling the pan, as both the oil and cast iron will be very hot.

Even coverage: Pour the batter into the skillet and swirl it around promptly so it coats the bottom in a level layer.

Crispness and doneness

Bake time: Start checking at 15 minutes and allow up to 17 minutes, as directed. The stated cue is a crispy socca.

Extra crisping: The recipe suggests flipping the flatbread after it comes out of the oven if you want the other side crisp too. Finish with extra sea salt flakes if desired.

How to serve socca

Warm slices work alongside soup or dips, as suggested in the recipe description. Serve soon after baking for the best contrast between crisp edges and the softer centre.

Recipe notes & tips

• Measure the oil for the pan before heating the skillet.
• Whisk until the chickpea flour is evenly mixed into the water.
• Swirl the batter straight after pouring so it covers the skillet base.
• Use oven gloves when removing the hot cast-iron skillet.
• Check the socca at 15 minutes and bake up to 17 minutes for crispness.
• Serve it warm, with extra sea salt flakes if you like.

Variations

• Herb finish: Sprinkle chopped fresh herbs over the socca just before serving.
• Extra pepper: Add more freshly ground black pepper to the batter for a bolder seasoning.
• Salt flakes: Finish with sea salt flakes as suggested in the method.
• Soup side: Serve warm pieces alongside your favourite soup.
• Dip platter: Cut the socca into pieces and serve with dips.

Common mistakes to avoid

• Cold pan: Put the skillet and oil in the oven as it preheats so both become hot.
• Uneven base: Swirl the batter in the skillet immediately after pouring to coat the bottom.
• Rushing the bake: Allow 15–17 minutes and look for a crispy finish.
• Handling hot cast iron: Carefully remove the skillet from the oven and use oven gloves.
• Skipping the flip option: If you want the second side crisp, flip the socca after it comes out of the oven.

How to store

Store cooled socca in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or skillet until warmed through and crisped again.

Frequently asked questions