Easy 20-Minute Crispy Socca (Chickpea Flatbread) Recipe
This easy 20-minute crispy socca is a savory chickpea flatbread that’s naturally gluten-free and packed with flavor. Made from a simple batter of chickpea flour, water, and seasonings, it’s baked in a hot cast iron skillet to achieve a delightfully crisp edge and a soft, tender center. Perfect as a snack, appetizer, or base for your favorite dips and toppings.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 servings (8 slices)
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Batter
- ½ cup packed chickpea flour (also known as garbanzo bean flour)
- ½ cup + 2 tablespoons filtered water
- 1 tablespoon avocado oil (for batter)
- 1 tablespoon maple syrup
- ¾ teaspoon fine salt
- ¾ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 1/16 teaspoon ground black pepper
For Cooking
- 2 tablespoons avocado oil (for pan)
Garnish and Serving
- Flaky salt or regular salt for garnish
- Topping/dip ideas: hummus, whipped feta, roasted garlic dip, homemade pesto, creamy avocado spread, chermoula sauce
Instructions
- Preheat the oven and skillet: Preheat your oven to 450°F (232°C). Once the oven reaches temperature, place an empty 12-inch cast iron skillet inside for 5 minutes to heat thoroughly. A hot pan is crucial for achieving a crispy socca.
- Make the batter: In a medium mixing bowl, whisk together the chickpea flour, filtered water, 1 tablespoon avocado oil, maple syrup, salt, Italian seasoning, garlic powder, and ground black pepper until the batter is smooth and free of lumps. Set it aside to rest briefly.
- Prepare the skillet for batter: Using oven mitts, carefully remove the hot cast iron skillet from the oven and place it on a heat-resistant surface. Swirl 2 tablespoons of avocado oil around the skillet to coat it evenly.
- Pour and spread the batter: Pour the batter into the center of the skillet. Tilt and gently swirl the skillet to form an even, large circle covering the entire pan.
- Bake the socca: Return the skillet to the oven. Bake the socca for 13 minutes, allowing it to cook through and start developing a crisp edge.
- Flip the socca: Using a large spatula, carefully and gently flip the socca to cook the other side. Return it to the oven and bake for an additional 2 minutes. Keep a close eye to prevent burning, especially at the edges.
- Garnish and serve: Immediately sprinkle flaky or regular salt on top to enhance the flavor. Use a spatula to transfer the hot socca from the skillet to a cutting board. Slice into 8 triangles using a pizza cutter or knife. Serve warm with your favorite dips or enjoy on its own.
Notes
- Using a well-heated cast iron skillet is key to achieving the classic crispy edges of socca.
- Feel free to experiment with toppings such as hummus, pesto, roasted garlic dip, or fresh avocado spread.
- Maple syrup adds a subtle sweetness that balances the savory seasonings but can be omitted for a purely savory flatbread.
- Leftovers can be reheated in a hot skillet or oven to restore crispiness.
- This recipe is naturally gluten-free and vegan.
