Socca bread, or chickpea flatbread is fluffy and flavourful, and super versatile. Cut into triangles and use for dipping. Or make it a pizza with your favourite toppings. This easy socca recipe is not only vegan, but oil free, gluten free and wheat free too!
Most of the socca recipes I see out there use a cast iron pan, so I was determined to try making these a different way. This socca bread requires no cast iron, and can be made using a griddle with no oil required.
What is socca?
Socca bread is made using chickpea flour and water. It’s a popular street food found in Nice, France.
Now, not to age myself, but I first tried socca when I was backpacking through Europe back in 2007! Yikes!
Socca bread is often referred to as chickpea flatbread, and is such a versatile food.
This recipe works well for a variety of purposes. From cutting it into triangle wedges for dipping, making it a socca pancake, or even a socca pizza!
You can even use it to wrap up your favourite falafel or veggie grounds.
Is socca bread healthy?
Yes! Socca bread, unlike most bread, is made without using any wheat or gluten.
When comparing nutrients, socca bread is by far, a more nutrient dense bread option, with tons of protein, good for you carbs, and even some iron included.
Definitely a superior choice, compared to most store bought options.
How to make socca bread
Gather your ingredients. To make plain socca, all you need is chickpea flour and water.
However, I like to add some seasoning to amp up the flavour.
If using your socca as a pancake, skip the savoury seasoning and top with maple syrup, fresh fruit or some chia jam, instead.
If you do not have chickpea flour on hand, you can make some in a powerful blender by grinding dry chickpeas into a flour like consistency.
I typically make a large batch of flour each time and store in a sealed bag or container in my pantry so I can whip up some chickpea flatbread any time I want.
Combine the chickpea flour and all the seasoning in a mixing bowl. Feel free to add other seasoning as well, if desired.
Then pour in the water and mix well. You will have a slightly runny batter. (photo 1)
Let your batter sit for at least 10-20 minutes while you heat your non stick griddle. This gives the chickpea flour a chance to absorb some moisture, resulting in a fluffier results.
NOTE: If your griddle is older, scratched, or heavily used, you may need to grease the plates. Mine is about 2 years “old” and I make pancakes and socca with no oil required.
If you’re using a cast iron pan, instead of a griddle, you may need to add a little oil. If you have a dedicated cast iron pan that you only use for pancakes and socca then you should be okay withour greasing it. You know your tools best, so use your own discretion.
One chickpea flatbread recipe will make enough batter for two 6-7″ rounds. Pour half the batter on your hot surface and let it cook for about 4-5 minutes.
It’s ready to flip when there are several bubbles on the surface, and the edges appear cooked through. Only the middle should look unset, as shown below.
Using your spatula, lift around the edges first to ensure it’s not stuck anywhere, before attempting to flip. (photo 2-3)
Then, flip your socca and cook the other side for another 3-4 minutes, until cooked through. (photo 4-5)
Transfer to a plate or platter and use as desired.
How to use socca bread
This healthy socca bread recipe is a simple one, but is extremely versatile.
Use as a pizza dough and top with all your favourites. Add a layer of homemade pesto and then top with tomato, pepper, onion, olives or even some vegan parmesan cheese.
Make it a socca pancake recipe by omitting the savoury spices and replacing with some cinnamon or nutmeg. Then top with fresh fruit, maple or date syrup, and/or almond or pecan butter.
Or just keep it simple, cut into triangular wedges and dunk them in hummus, guacamole, dill pickle bean dip, or cashew cream.
You’re going to love all the fun ways to enjoy this socca bread. It’s versatile, delicious, and made using simple pantry items.
For even more pantry friendly recipes, make sure to check out these!
How long does it keep?
Like most breads, your socca bread will taste best when freshly made, however, it will keep refrigerated for 2-3 days, and you may reheat in the oven until heated through.
You may also freeze this recipe in an airtight container. Make sure the socca is completely cooled to room temperature before freezing.
More fun chickpea recipes
- Smashed Chickpea Salad Wrap
- Healthy Peanut Butter Chickpea Cookies
- Chickpea Meatless Meatloaf with Smoked Maple Glaze
- Baked Chickpea Nuggets [Allergen Free]
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
- 1 cup chickpea or garbanzo flour I grind raw chickpeas in my Vitamix
- 1 cup water
- ¼ teaspoon onion powder (skip for pancakes)
- ¼ teaspoon garlic powder (skip for pancakes)
- ½ teaspoon sea salt (skip for pancakes)
Optional Socca Pizza Toppings
- homemade pesto
- diced tomato
- diced pepper
- sliced green onion
- Vegan Parmesan Cheese
Optional Socca Pancake Toppings
- maple syrup
- fresh berries
- blueberry chia jam
- almond butter
Optional Dips for Dunking
- Combine the chickpea flour and the seasoning (if using, skip for pancakes) in a mixing bowl. Then add the water and mix well. Let the batter rest for 5 minutes while you heat your nonstick griddle.
- When your griddle is hot, pour half the batter for each flatbread. You will get two rounds of about 6-7 inches each. Cook for 4-5 minutes until the edges appear cooked through and there are several bubbles on top. Carefully flip, scraping around the edges first to ensure it's not stuck.
- Cook the other side for another 3-4 minutes, until golden and cooked through. Transfer to a dish or cutting board and serve as desired, according to whichever method you're using.
You saved me! Everyone ordered Chinese takeout – including my favorite -scallion pancakes… I am following a nutritarian lifestyle (plant based and no oil or even whole grains right now) to help with my type 2 diabetes and I could not eat any of it. So, I found your recipe on Pinterest and just added a bunch of chopped scallion and they are DIVINE! Thank you! Pam
Thrilled you enjoyed Pam! Thanks so much for taking the time to leave a review. 🙂
The basic recipe is fab but I found my first few attempts were not great as the pan was too hot – I think medium heat works better for this recipe.
Thanks for the basic recipe- I’m looking forward to experimenting with it.
Glad you enjoyed!
This looks amazing! Can you please tell me which blender you use. Mine isn’t that strong.Need to buy a new one.
Hi Lin, thanks so much! I use a Vitamix to grind my chickpeas into flour. You’ll need a powerful blender to make your own flour, or you can purchase chickpea flour already ground. Hope you enjoy the recipe! 🙂