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    Home » Recipes » Mains

    Oil Free Socca Bread (Chickpea Flatbread)

    Published: Jan 15, 2020 · Modified: May 25, 2020 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

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    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!

    chickpea flatbread pizza cut into four slices on cutting board

    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.

    socca pizza sliced into triangular pieces on cutting board

    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.

    triangular wedges of socca on cutting board with bowl of olives and dips

    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.

    bowl of flour and bowl of chickpeas with blue and white towel underneath

    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)

    batter in mixing bowl with whisk inside

    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)

    cooking socca on griddle

    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.

    flipping socca on nonstick griddle

    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.

    sliced pizza on cutting board

    hand holding up slice of socca pizza

    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.

    dipping socca wedge into dip

    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!

    hand holding pita wedge with dip on it

    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.

    Buon appetito,
    Rosa

    chickpea flatbread pizza cut into four slices on cutting board

    Oil Free Socca Bread (Chickpea Flatbread)

    Socca flatbread is fluffy, flavourful, and versatile. Use as pancakes, pita, pizza dough or cut into wedges and dunk in your favourite dip.
    4.91 from 10 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Course: Appetizer, Main Course
    Cuisine: French
    Servings: 2 7" flatbreads
    Calories: 234kcal

    Equipment

    Picture of blender on white background.
    Vitamix Blender
    Griddle

    Ingredients

    • 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

    • guacamole
    • dill pickle dip
    • Cashew Cream
    Prevent your screen from going dark

    Instructions

    • 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.

    Notes

    Let the batter rest for at least 10 minutes before cooking.
    Make sure your griddle is very hot before pouring the batter on top.
    Also ensure your griddle is non stick, otherwise, you may need to grease it. An older, heavily used griddle will eventually lose it's non sticking power, so use your own discretion, as you know your tools best. If in doubt, grease the plates or do a test with a small amount of batter first.
    When flipping the socca, scrape around the edges first, to ensure it is not stuck. Then flip.
    Feel free to add more seasoning, like cumin, chili powder, or cayenne pepper to amp up the flavour if using a savoury option.
    If making the socca pancakes, omit all the seasoning listed, and you may use a dash of cinnamon or nutmeg instead.
    Optional toppings and dips are not included in the nutritional information.

    Nutrition

    Calories: 234kcal | Carbohydrates: 35g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Sodium: 626mg | Potassium: 508mg | Fiber: 6g | Sugar: 7g | Calcium: 27mg | Iron: 3mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
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    1. Pam

      November 01, 2020 at 12:49 pm

      5 stars
      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

      Reply
      • Rosa

        November 01, 2020 at 5:09 pm

        Thrilled you enjoyed Pam! Thanks so much for taking the time to leave a review. 🙂

        Reply
    2. Lizzie

      August 19, 2020 at 4:11 am

      5 stars
      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.

      Reply
      • Rosa

        August 19, 2020 at 8:20 am

        Glad you enjoyed!

        Reply
    3. Lin

      January 17, 2020 at 3:10 pm

      5 stars
      This looks amazing! Can you please tell me which blender you use. Mine isn’t that strong.Need to buy a new one.

      Reply
      • rosa

        January 17, 2020 at 8:41 pm

        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! 🙂

        Reply

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