Chickpea Flatbread (Socca)
This easy chickpea flatbread recipe, also known as socca, is made with chickpea flour, water, olive oil, and salt. It is naturally gluten-free, crisp around the edges, tender in the center, and perfect for dipping, topping, or serving as a simple snack or side dish.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Ingredients
- 1 cup chickpea flour
- 1 cup water
- 2 tablespoons olive oil, divided
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder, optional
- 1 teaspoon chopped fresh rosemary or thyme, optional
- Flaky salt, for serving, optional
Instructions
- In a medium mixing bowl, whisk together the chickpea flour, water, 1 tablespoon olive oil, salt, black pepper, and any optional seasonings.
- Let the batter rest at room temperature for at least 30 minutes. Whisk again before baking.
- Preheat the oven to 450°F. Place a 10-inch cast iron skillet or metal baking pan in the oven while it preheats.
- Carefully remove the hot skillet from the oven. Add the remaining 1 tablespoon olive oil and swirl to coat the bottom of the pan.
- Pour the chickpea batter into the hot skillet and tilt the pan slightly to spread it evenly.
- Bake for 12 to 15 minutes, or until the chickpea flatbread is set in the center and golden around the edges.
- For extra browning, broil for 1 to 2 minutes at the end, watching closely so it does not burn.
- Let cool for a few minutes, then slice into wedges or squares. Finish with flaky salt if desired.
Notes
- For a thinner, crispier chickpea flatbread, use a larger pan or divide the batter between two pans.
- If the center seems too soft, bake for a few more minutes. Chickpea flatbread should be tender in the middle, but it should not be wet.
- This recipe is best served warm, but leftovers can be refrigerated and reheated in a skillet, toaster oven, or air fryer.