A chickpea flatbread or pancake is called Socca in French or Farinata in Italian. In whatever camp you are, the basic recipe is the same: chickpea flour, water, salt and oil. This easy recipe holds a surprising delicious nutty flavor that you may not expect from just flour, oil and water.
There are many flavors you can add to this flatbread and many toppings you can use. In this recipe I added a little bit of fresh thyme and rosemary, to simply add a little bit of flavor, without overpowering the basic flavor of the chickpea flour.
Key Ingredients in This Recipe
- Chickepea flour
- Water
- Olive oil – other oils also work, but since this is a Mediterranean recipe, olive oil is most appropriate.
- Thyme and rosemary
How to make Socca
Step 1 – Mix chickpea flour, water, oil, salt, pepper and herbs and whisk until you have a smooth lump-free batter.
Step 2 – Place the 6-inch cast iron pan in an over, heated to 425 degrees F for 5 minutes. Pour olive oil in the pan and then pour the batter into the pan. Place the pan in the oven and bake for 15-20 minutes.
Step 3 – The flatbread is ready when the outer ring is browning and the surface is dry, but you’ll find out that the inside of this thin flatbread is deliciously moist.
Step 4 – Cut the socca in wedges and serve warm. This is the best way to eat it, but when cold it will still be a future favorite.
You can serve it, following this recipe, or even without the herbs. Served it with dinner or lunch, or as a snack. You can use the socca in lieu of a normal pizza bottom – a fantastic flavorful, gluten-free, dairy free option.
Socca (Chickpea flatbread)
Ingredients
- 1/2 cup chickpea flour
- 1/2 cup water
- 1 teaspoon olive oil + more for coating pan
- 1/4 teaspoon thyme finely chopped
- 1/4 teaspoon rosemary finely chopped
- salt & pepper
Instructions
- Place 6-inch cast iron pan in the oven and preheat to 425 degrees F.
- Mix chickpea flour, water, oil, salt, pepper and herbs and whisk until you have a smooth lump-free batter. (NOTE 1)
- Pour 1/2 tablespoon olive oil in the pan and then pour the batter into the pan. Place the pan back into the oven and bake for 15-20 minutes. (NOTE 2)
- Cut the socca in wedges and serve warm. This is the best way to eat it, but when cold it will still be a future favorite.
Notes
- Some people recommend to allow the batter to rest for 30 minutes. I did not find a difference with or without that waiting time.
- The flatbread is ready when the outer ring is browning and the surface is dry, but you’ll find out that the inside of this thin flatbread is deliciously moist.
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