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5 from 17 votes

Socca (Chickpea Flour Flatbread)

Socca is the easiest bread you could ever hope to make! Only 2 ingredients (besides water and sat), it is naturally vegan, gluten-free, grain-free, and extremely versatile (snacks, appetizers, breakfast, side-dish).
Prep Time5 minutes
Cook Time13 minutes
Total Time18 minutes
Course: Bread
Cuisine: French
Keyword: chickpea flour, chickpea flour bread, flatbread, gluten-free, grain-free, grain-free vegan bread
Servings: 8 servings
Author: Camilla Saulsbury

Ingredients

  • 1 cup chickpea flour
  • 1 cup warm water
  • 5 teaspoons olive oil divided
  • 1/2 teaspoon salt optional and/or adjustable
US Customary - Metric

Instructions

  • In a medium bowl, whisk together the chickpea flour, warm water, 3 teaspoons (1 tablespoon) of the olive oil, and the salt until blended and perfectly smooth (break up any small lumps).
  • Cover and let batter stand at room temperature for at least 30 minutes (or refrigerate for up to 24 hours).
  • When ready to cook, position oven rack to 6 inches below broiler. Preheat oven to 450F. Place a 9-inch cast iron skillet on the top rack.
  • When the oven reaches 450F, open the oven door and add the remaining 2 teaspoons oil to the hot skillet. Use a hot mitt to lift the skillet and swirl the oil in the pan. Pour the batter into the pan.
  • Keep the skillet in the oven. Switch the oven setting to Broil (HIGH). Broil for 1 to 4 minutes, checking regularly, until dark golden brown at edges and browned in spots on the surface of the socca.
  • Close the oven door and bake for 10 to 15 minutes until set, well browned and the socca is pulling away for the edges of the pan (edges will look crispy)
  • Remove from oven (use hot mitts; be careful skillet will be very hot) and cut into wedges. Serve warm.

Notes

Storage: Store the cooled socca wedges in an airtight container in the refrigerator for up to 1 week. Rewarm for 15 to 30 seconds in the microwave, or in a hot skillet on the stovetop.
Warm water: Warm water is not essential, but it will make it much easier to blend the batter and break up any lumps or bumps in the chickpea flour..

Nutrition

Serving: 1wedge | Calories: 80kcal | Carbohydrates: 9g | Protein: 3g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 155mg | Potassium: 127mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6IU | Calcium: 7mg | Iron: 1mg