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 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 or anything, but I first tried socca when I was backpacking through Europe back in 2007! Yikes!
Socca 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 recipe, a socca pizza recipe, or even using it to wrap up your favourite falafel or veggie grounds.
Is socca bread healthy?
Yes! Socca, unlike most bread, is made without using any wheat or gluten. When comparing nutrients, socca 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 bread.
How to make socca
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.
So I’m using:
- Chickpea flour, also known as garbanzo flour
- Garlic powder
- Onion Powder
If you do not have chickpea flour on hand, you can make some in a powerful blender by grinding dry chickpeas.
I typically make a large batch of flour each time and store in a sealed bag or container in my pantry.
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.
Let your batter sit for 5 minutes while you heat your non stick griddle.
Important: If your griddle is older, scratched, or heavily used, you may need to grease the plates. Mine is about a year “old” and I make pancakes and socca with no oil required.
If you’re using a pan, instead of a griddle, you may need to add a little oil. You know your tools best, so use your own discretion.
One socca 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.
Then, flip your socca and cook the other side for another 3-4 minutes, until cooked through.
Transfer to a plate or platter and use as desired.
How to use socca bread
This healthy socca recipe is a simple one, that has so many uses.
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]
- Easy Vegan Omelette
- 1 cup chickpea or garbanzo flour I grind raw chickpeas in my Vitamix
- 1 cup water
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp sea salt
Optional Socca Pizza Toppings
- 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.