Socca (Chickpea Flatbread)

A golden-brown socca flatbread baked in a cast iron skillet, cut into triangular slices, garnished with fresh rosemary and grated cheese.

5 from 1 vote

Socca, the beloved French flatbread from Nice, is one of my favorite simple yet satisfying recipes. With just four ingredients—chickpea flour, water, high-quality olive oil, and a touch of salt—it transforms into a beautifully crisp, golden flatbread with a soft, almost custardy center.

Prep Time5

Cook Time15

Rest Time1

Total Time1 20

Course: Baking

Cuisine: French

Keyword: chickpea flatbread, chickpea flour, flatbread, Socca

Servings: slices

Author: Julia Elizabeth

Equipment

1 cast iron skillet

Ingredients

1 cup chickpea flour
3 tablespoons olive oil
¾ teaspoon salt
1 cup water

US Customary - Metric

Instructions

In a medium-sized bowl, add your chickpea flour and salt and gently whisk together. Beginning with oil, Slowly add in the water and 2 tablespoons of olive oil while whisking, and continue until your mixture is smooth. This should create a watery batter.
Cover your bowl and let it sit at room temperature for anywhere between 1-12 hours. This process allows the chickpea flour to hydrate and absorb the water, that way, you have a smoother texture without the graininess that chickpea flour can sometimes have. I would let it rest for no less than 1 hour.
Once you’re ready to cook your socca, place a 10-inch cast iron skillet or another oven-safe pan in a cold oven and let the oven preheat to 450°F (230°C) for about 10 minutes.
Once the oven is preheated and the pan is very hot, add the remaining 1 tablespoon of olive oil to the pan and spread until the surface and sides are coated. Pour in your batter (it should sizzle and begin cooking on impact).
Bake for 8-10 minutes then broil until it's golden brown and the edges are crispy. The socca should naturally pull away from the sides of the pan.
For an authentic feel, garnish with salt and pepper and serve hot! I like mine garnished with salt, pepper, rosemary, and parmesan.

Notes

This gluten-free flatbread is incredibly adaptable—feel free to customize it with your favorite flavors! Try adding herbs like thyme or oregano, caramelized onions for sweetness, or a touch of grated cheese for extra richness.
You can prepare the batter ahead of time and store it in the fridge for up to 12 hours. Just give it a good stir before using it.
For the best texture, make sure your oven and skillet are fully preheated before adding the batter. A generous amount of olive oil and baking at a high temperature will help create perfectly crisp edges.
While 30 minutes is enough, letting the batter rest for 2–12 hours (or even overnight in the fridge) helps the chickpea flour fully hydrate. This deepens the flavor and creates a smoother, more cohesive texture.
For extra crispiness, once the dough is baked, switch to the broiler for 1–2 minutes to get a golden, slightly charred top—just like it’s made in Nice.

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