Socca is a simple Mediterranean flatbread made from chickpea flour, water, and olive oil. Naturally gluten-free, it’s rich in plant protein and fibre, making it a wonderful accompaniment to salads, soups, or roasted vegetables.
Serves: 4–6
Preparation time: 5 minutes (plus resting time)
Cooking time: 15–20 minutes
Ingredients
- 1 cup (4.5oz / 125g) chickpea (gram) flour
- 1 cup cold water
- 1½ tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- Extra olive oil for cooking and drizzling
Method
- In a mixing bowl, whisk together the chickpea flour and cold water until smooth and free from lumps.
- Stir in the olive oil and season generously with salt and black pepper.
- Leave the batter to rest for at least 30 minutes if time allows. This helps improve the texture, although it can be cooked straight away if needed.
- Preheat the oven to 220°C (200°C fan) / 425°F.
- Place a well-seasoned cast-iron skillet or ovenproof frying pan in the oven to heat. Alternatively, use a shallow baking tray.
- Once hot, carefully remove the pan and drizzle with a little olive oil.
- Pour in the batter and tilt the pan so it spreads evenly into a thin layer.
- Bake for 15–20 minutes until golden around the edges and lightly browned on top.
- For extra colour and crispness, place under a hot grill for 1–2 minutes at the end of cooking.
- Drizzle with a little extra virgin olive oil before serving.
Serving Suggestions
Serve warm with:
- Spring salads
- Roasted vegetables
- Hummus or baba ganoush
- Goat’s cheese and fresh herbs
- Soups and stews
