Socca is a popular street food found in Nice, France. I first tried socca when I was backpacking through Europe back in 2007! Today, I finally decided to make some of my own, and of course, I had to try multiple versions! Hence, Socca Three Ways! I think my favourite of the three options is the savoury, “cheesy” pesto option. Although, I really do like them all.
Give all three versions a try!
Let me know which option you like best in the comments below!
If you don’t have chickpea or garbanzo flour handy, it’s very easy to make your own. Just add dry chickpeas to a high powered blender, I use my Vitamix, and grind into flour. When mixing your batter it will be very runny. You’ll get a thinner, crunchier flatbread with a thin, runny batter. If you want a thicker, more traditional socca, let the batter sit at room temperature for about 15-20 minutes before cooking. This will allow the chickpea flour to absorb some of the water.
I used an 8″ skillet to make mine, and each batch gave me four flat breads. You may use a large skillet if you’d like, but keep in mind it may be more difficult to flip. Pour about half a cup of batter into your very hot, greased pan and quickly spread it to the edges of your skillet for even cooking. Wait until the edges are quite golden before attempting to flip. Remember, these are not pancakes, so they take a couple extra minutes to cook. The sweet potato version actually needs 1-2 minutes longer than the other two since it’s a thicker batter. So keep this in mind before attempting to flip them.
You want the socca to be nicely browned on the one side before flipping, and should look something like this. The second side cooks faster than the first, so watch carefully.
Feel free to experiment with different toppings of course, or serve as is.
Socca is quite versatile and you can use it in a variety of ways.
Of course there’s my socca three ways!
But additionally, you may use as a pizza dough base and top with any of your favourite pizza toppings. Or use as a wrap for your falafel, or cut them up into smaller pita like wedges and serve with guacamole, beet hummus or tahini!