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Chickpea Flour Flatbread (Socca)
Chickpea flatbreads are known as socca in France, or as farinata in Italy. Some versions are thicker than others, but all are made with chickpea flour and olive oil. Ours are thin and get great flavor from the rich browning they attain in the skillet. You can serve socca hot from the pan, but they're also delicious at room temperature. To turn them into a light meal, offer an olive and roasted pepper relish or spinach, grape and feta salad alongside.
4
10-inch crepes
Tip
Don’t use cool water. We found that warm water created a thicker batter, which resulted in better-textured flatbreads. After adding the oil to the batter, don't overmix; you should be able to see beads of oil suspended in the batter. This also helped the flatbreads cook up with a light, delicate texture.
30 minutes
Ingredients
-
165
grams (1½ cups) chickpea flour
-
2
teaspoons kosher salt
Directions
-
01In a large bowl, whisk together the chickpea flour, salt and pepper. Pour in half of the water and whisk until smooth. While whisking, slowly pour in the remaining water. Gently whisk in the oil just until incorporated but small beads of oil remain visible.
Reviews
May 28, 2025
Delicious, my first time trying Socca's
This was my first time to try Socca's. They were delicious. I saw several places to let them set for about an hour and I did that. I roasted some vegetable and put it on the top. It was a delicious light dinner and I will be making them again and trying different toppings. I think I will also try them plain as an appetizer. Thanks Milk Street.
May 22, 2025
Delicious
I made this exactly per the recipe. It's delicious. . . just a little bit too salty. Next time I'll cut the salt down to 1 1/4-1 1/2 teaspoons and see how that goes.
January 12, 2025
So good
Never tried socca before, but I think I love them now. The salt level is just right. Quick and fun to make. I'm going to eat these with dal for the coming week's meal prep, since I hate making rice.
April 16, 2024
Easy
Love this recipe for a low carb flatbread. Great flavor
December 7, 2022
Ties together odds and ends
The base recipe has saved me from takeout so many times when I've realized that I can combine it with leftovers I already have. Leftover veggies and a little bit of cheese? Grate the cheese over after the flip and fold it quesadilla-ish, serve it next to the reheated veg (grilled radicchio doesn't look good left over, but tastes great). Leftover salad? If undressed, do a quick a vinaigrette and put it over the top, but a dressed salad like leftover roasted sunchoke and greens is great as-is. Odds and ends of meat or meatballs? Put that over the top and mix up a little yogurt or tahini sauce. None of those would make it onto the pages of the magazine, but the versatility is unbeatable.
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Delish! Don't use a metal spatula on a non-stick though!