I have given this recipe to several people, but I am not sure that I’ve ever heard anyone say they actually made it.  It’s worth offering again, though, because it is simple, quick, versatile, and I think it’s really tasty.  Some version of this crispy flatbread is available as a street food in many different countries, so you can imagine that you could spice it up in any way that you like.  Beyond that, you can make it into a pizza, eat it along with soup or salad, or fill it with chopped greens and enjoy it as a snack.   It’s good for a quick breakfast too!  

One of my favorite ways to eat socca right now is alongside a hearty salad of lettuce, roasted beets, diced roasted winter squash or sweet potatoes, steam-sauteed broccoli, and tahini-balsalmic dressing.  It’s especially good with tamari-pumpkin seeds and a few roasted chickpeas thrown on top…

Note:  I like to make the socca batter the night before and allow it to sit overnight.  I think this makes it a little more digestible.  In general, it’s good to let it sit for at least 30 minutes if you have the time to let the flavors come together.  However, if you think of it and want it right away, that’s ok too.  FYI – if you make it and let it sit overnight, but still aren’t ready to use it, just keep it tightly covered in the fridge.  It will last at least 3 days.  You will probably need to thin it out a bit with some warmed water when you are ready to use it.  

The size of skillet you use will depend on what you have and also how thin you like it.  I like it thin and crispy and my husband likes it a little thicker and soft on the inside.  I have used a 14-inch cast iron pizza pan, but I actually prefer to use my smaller cast iron skillets – I have a small, medium, and large sized 5-inch, 7-inch, and 10-inch.  This way, we can all have it how we like it best.  I often have a little batter leftover, which I happily use in the next day or two.         


  • 1 cup chickpea flour (garbanzo bean flour)
  • 1 cup water (or more if needed)
  • 1 Tablespoon olive oil, plus more for oiling the pans
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon sea salt
  • freshly ground pepper

Optional Embellishments:

  • chopped spinach, or other leafy greens
  • herbs
  • reconstituted sundried tomatoes, chopped
  • chopped olives
  • grated or shredded cheese
  • pizza toppings, added after the socca is partially cooked

Sift the flour into a medium-sized bowl, or whisk any lumps out while it’s in the bowl.  Add the water and whisk until smooth.  Add olive oil, lemon juice, salt, and pepper to taste.  The batter should be about the consistency of a crepe batter; thin, but not watery.  Add more water, a little at a time, if necessary.  Fold in any optional ingredients.  Pour olive oil into skillet (see discussion above recipe regarding skillet sizes).  Be generous with the oil, it should easily cover the bottom of the skillet with some to spare.   Pour batter into the skillet and let it spread to fill the bottom of the pan, adding more if necessary.  Bake at 450 degrees until the socca is lightly browned around the edges and will slide easily when you give the skillet a shake.  Flip it, sprinkle some salt and/or pepper on, and brown the other side.  Depending on the size of the pan and how crispy you like it, it takes 5-10 minutes on each side.  Flipping is optional, you can also leave it as is on the top.  Or, if you are making pizzas, flip it, add the pizza toppings and continue to cook until toppings are done.

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