The easiest flatbread around. Combine chickpea flour with a little olive oil and water, fry it up – it’s that easy! Serve with your favorite soup or dips.
This is 100% a travel-inspired recipe.
As if I can’t talk about it enough, my mom and I had theeee most amazing trip to France last summer. It ended along the Meditteranean coast in Nice.
Nice is home to so many amazing restaurants featuring fresh fish, mussels, and the best gelato I’ve ever had (willing to test that out and go to Italy, though). But they’re also known for Socca.
Of course, we had to try it. And of course, we ordered way too much and ate until we were stuffed. And then walked down by the sea and ate another lunch. It was a good day.
So when I got home, I knew I’d have to bring this easy, simple, and surprisingly delicious socca recipe to you. For you to enjoy yourself in your kitchen. That is, until you can hop on a plane and head to Nice.
What is Socca?
It’s kind of like a pancake, kind of like a flatbread, kind of like a crepe.
But it’s socca.
It’s thin and crispy, made with chickpea flour, a little bit of olive oil, water, and sea salt.
It turns into a crisp flatbread with a soft center that’s perfect for snacking on alone, with dips, or even as a pizza base!
Tips for Making Socca
In Nice, socca was made in a huge copper pan over an open fire. Sounds like heaven, right?
Now, I know we can’t all make socca that way, but we can get *a little bit* close.
You need one piece of kitchen equipment. I highly recommend a cast-iron pan. You’re not going to get the crisp exterior any other way. The key is putting the batter in an already hot pan, and a cast iron is the perfect even heat conductor to do the job.
The oil also heats up inside the pan, so once the batter is poured around the sizzling pan, it begins to form the caramelized, crispy texture that socca has to have.
About that cast-iron… use a 8-inch skillet. A 12-inch will be too big for this recipe, but if it’s what you have, it will just result in a much crispier flatbread (which is no problem by me). A 10-inch will be OK, but again, reduce the cooking time a little and don’t expect the batter to spread evenly across the pan.
Experiment away with your own cast-iron skillet to see which size works best for your preferences. Just keep in mind that the recipe was written and tested best with a 8-inch skillet.
What to Eat with Socca
I mentioned a few options: 1) eat it as is, 2) make a socca pizza, or 3) use it as a flatbread for your favorite dipping sauces.
In Nice, we had socca with a variety of dips:
You could go wild and crazy (not really, just delicious) and do a little kale artichoke dip with the socca slices or serve next to your favorite spicy chili.
The beauty is that whatever purpose you make socca for it’s going to be 1) SO. EASY. TO. DO.
Whisk. Heat. Pour. Bake. Eat.
2) It seriously only requires one real ingredient. And by real I mean one that you’re going to have to go buy especially for the socca. That is the chickpea flour (AKA garbanzo bean flour).
Because I know you have olive oil, water, and salt in that pantry of yours.
Looking for some flavor additions?
Go a little rogue and mix in your favorite herbs! I loved adding fresh chives and serving the socca bread with chili (lentil soup would also be fabulous).
Fresh rosemary is another hit in the socca. Add some red pepper flakes for a kick. If you’re serving it with a main course, add in the herb or flavor profile that will pair best.
So go, lovelies, go make this super quick and easy gluten-free flatbread that is otherwise known as socca (or a lot of other things around the Mediterranean) and eat it to your heart …er, belly… is content.