How to make Socca

Socca is a flatbread made from chickpea flour and is one of our favorite weekday suppers.  Grain and gluten free and rich in protein and fiber. You can top it however you like or just eat it plain.  Here’s a quick video tutorial.  (Instructions below.)



Combine 1 cup chickpea flour, 1 cup water, 2 cloves crushed garlic, 1 tablespoon olive oil, and 1 teaspoon each salt and fresh ground pepper.  Whisk until blended and let sit for 1 hour.

Meanwhile, slice 1-2 onions, toss with olive oil and and place in a cast iron or ovenproof skillet. Roast in a 400 degree oven for 15 minutes.

Pour the batter over the onions, turn up the oven to 500 degrees and return the pan to the oven. Bake for around 15 minutes, or until it’s starting to brown at the edges.

Slide the socca onto a cutting board and gently flip it over. At that point, you can cut into pieces and serve as an appetizer or with soup or salad. Or, slide it back onto the pan, top with veggies and cheese and run it under the broiler to melt the cheese.

14 thoughts on “How to make Socca

  1. What size skillet? I don’t own a cast iron skillet, but I would be willing to buy one in order to try this recipe.

    1. A 12-inch pizza pan or cast-iron skillet will work. I use an oblong cast-iron fajita pan that’s 10×13″. Something with a relatively shallow lip (such as a fajita or pizza pan) makes it a bit easier to slide out and flip.

  2. Oh wow ! – to say this appeals to me is grossly understating things.
    I LOVE chickpeas, and am missing them most dreadfully now that I’ve been told to eliminate carbs and go high fat.

  3. I don’t have a broiler or a grill. And my only cast iron pan is only about 10 cm (about 4 inches on the flat part and then starts to curve upward. I’d love to make this though. Any suggestions on how to alter the cooking method to get something similar?

    1. An entire recipe (including the batter and the roasted onions but not toppings) has about 34 g fat, 100 g carb, and 22g protein. A recipe serves about 4. So each serving would have 8.5 g fat, 25 g carb, 5.5 g protein

  4. My clever neighbor didn’t want to use the oven during these hot summer days, so she made socca in a waffle iron. They weren’t quite as crispy as the with the cast iron pan and oven method,, but still delicious. They topped their socca dinner waffles with the usual suspects.

    1. That IS clever! Did they use the waffle side or did they have one of those waffle irons that has a flat griddle as well?

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