Socca Recipe {Chickpea Flatbreads}

Triangle slices of gluten free socca (chickpea flatbread) on a piece of baking paper.

5 from 1 vote

This easy, 3-ingredient Socca recipe is a delicious, gluten free chickpea flatbread which hails from Nice in France. Serve fresh from the oven as an appetiser or side dish.

Prep Time5

Cook Time20

Total Time25

Course: Appetizer

Cuisine: French, Italian

Keyword: chickpea flour, flatbread recipe

Servings: people

Author: Sarah Howells

Equipment

Ingredients

65 g chickpea flour
1 tbsp olive oil + approx 1 tsp extra for pan
0.5 tsp salt
150 ml warm water

Metric - US Customary

Instructions

Preheat the oven to 240C / Fan 220C / Gas Mark 9. Place an 8-inch cast iron skillet in the oven while it heats.
Add the chickpea flour, olive oil, salt and warm water to a bowl and whisk to form a smooth batter.
When the oven is at temperature, carefully remove the pan and pour in the extra olive oil. Swill round to coat the whole base of the pan.
Pour the batter into the pan into an even layer, then place the pan back in the oven. Bake for 18-20 minutes until golden and crisp on top. The edges will go nice and crispy, with a golden flaky top, but the centre will remain a little soft.
Remove the socca from the oven, remove from the pan and cut into wedges to serve warm. I like to sprinkle mine with some salt flakes to serve.

Video

Notes

This Socca is best eaten fresh - I recommend serving it warm from the oven. You can store and reheat but it's definitely nicer when eaten straight after baking.

Nutrition