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Socca Recipe (Chickpea Flatbread) Recipe

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4.3 from 2 reviews

A simple and versatile Socca recipe, a traditional chickpea flatbread that can be made on the stovetop or baked in a cast iron skillet. Crispy on the edges with a soft center, this gluten-free and vegan dish is perfect as a snack, appetizer, or accompaniment to soups and dips.

Ingredients

Dry Ingredients

  • 1 cup chickpea flour (garbanzo bean flour)
  • 1/2 tsp salt
  • 1/4 tsp pepper flakes (or to taste)
  • 1/2 tsp rosemary

Wet Ingredients

  • 1 tsp oil (olive oil for batter, plus more neutral oil for cooking)
  • 1 cup water (adjust as needed for batter consistency)

Instructions

  1. Mix Dry Ingredients: In a bowl, combine chickpea flour, salt, pepper flakes, and rosemary until evenly mixed.
  2. Prepare Batter: Add olive oil and 3/4 cup water to the dry mix. Whisk thoroughly until smooth and thick. Adjust water quantity up to a full cup to achieve desired batter consistency – thick for thicker pancakes or thinner for a crepe-like texture. Cover and let rest at least 30 minutes, or refrigerate overnight for enhanced texture.
  3. Cook on Stove Top: Preheat a cast iron skillet over medium heat. Once hot, drizzle a few drops of neutral oil and spread evenly. Pour a ladle of batter into the pan and cook for 4 to 6 minutes until edges begin to crisp and bottom is set. Use a spatula to loosen the flatbread and flip carefully. Cook for another 2 to 3 minutes until cooked through and golden. Adjust time based on thickness and stove.
  4. Bake Option: Preheat oven to 450°F (230°C). Place cast iron skillet in oven for 20 minutes to heat thoroughly. Remove carefully, drizzle with oil, and spread batter evenly. Bake for 8 to 12 minutes depending on thickness. Add toppings if desired and bake additional 3 to 5 minutes, or flip the socca gently and continue baking 3 to 5 minutes to preferred crispiness.
  5. Serve and Store: Keep cooked socca covered lightly with a towel at room temperature until serving. Serve plain, sliced with dips, or alongside soups. Refrigerate cooked socca up to 3 days, and unused batter up to 2 days.

Notes

  • Resting the batter improves texture and flavor.
  • Use a well-seasoned cast iron skillet for best cooking results.
  • Adjust water amount to control batter thickness and final socca texture.
  • Socca can be served hot or at room temperature.
  • Can be customized with toppings such as herbs, spices, or cheese when baking.
  • Reheat by warming gently on stovetop or in oven to restore crispiness.

Find it online: https://yumntasty.com/socca-recipe-chickpea-flatbread-recipe/