Socca (Chickpea Flatbread) Recipe
Socca is a simple and delicious chickpea flatbread popular in Mediterranean cuisine, made with a batter of chickpea flour, water, and olive oil, then broiled until crispy and blistered. This gluten-free, savory treat is flexible in the center with crispy edges, perfect for a snack or appetizer, especially when lightly seasoned with za’atar and extra olive oil.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Flatbread
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Socca Batter
- 1 cup chickpea flour (4 1/2 ounces)
- 1 cup water
- 1 1/2 tablespoons extra-virgin olive oil, plus more for the pan and drizzling
- 1/2 teaspoon kosher salt
- 1 teaspoon za’atar (optional)
Instructions
- Prepare the batter: Whisk together 1 cup chickpea flour, 1 cup water, 1 1/2 tablespoons extra-virgin olive oil, and 1/2 teaspoon kosher salt in a medium bowl until the mixture is smooth and free of lumps. Let the batter rest for 30 minutes to allow the chickpea flour to fully absorb the water, yielding a better texture.
- Preheat the oven and skillet: Arrange an oven rack about 6 inches below the broiler element and preheat the oven to 450°F. Approximately 5 minutes before the batter finishes resting, place a 10-inch cast iron skillet in the oven to heat up. Once hot, switch the oven setting to broil.
- Cook the socca: Carefully remove the heated skillet from the oven. Add about 1 teaspoon of olive oil, swirling to coat the bottom of the pan evenly. Pour the batter into the center of the skillet, tilting the pan as needed to spread the batter evenly across the entire surface.
- Broil until crispy: Place the skillet under the broiler and cook the socca for 5 to 8 minutes until the top starts to blister and brown. The socca should have a flexible center and crispy edges. If the top browns too quickly before the batter sets, move the skillet to a lower oven rack to finish cooking.
- Serve: Use a flat spatula to gently loosen and transfer the socca onto a cutting board. Cut into wedges or squares, season with salt and pepper, drizzle with additional olive oil, and sprinkle with za’atar if desired. Serve warm for best flavor and texture.
Notes
- Socca is best enjoyed immediately after baking while still warm and fresh.
- You can refrigerate leftovers and reheat them by toasting for up to one week.
- Using a cast iron skillet helps achieve a crispy crust and even cooking.
- Za’atar adds a flavorful Middle Eastern twist but is optional.
- Keep an eye on the socca under the broiler to avoid burning, adjusting the rack position if necessary.
Find it online: https://deliciousyum.com/socca-chickpea-flatbread-recipe/
