Socca (Chickpea flatbreads)


Difficulty:  Easy

Makes:  8 flatbreads


  • metric measuring scales, cups and spoons
  • 1 large bowl
  • whisk
  • frying pan
  • egg flip
  • serving platters

  • 2 cups chickpea flour
  • 2 cups water
  • 3 tbsp olive oil
  • 1 tsp salt
  • Extra olive oil, for cooking
What to do

  • Set out your equipment and ingredients.
  • Whisk together the chickpea flour, water, olive oil and salt. Cover the bowl with the beeswax wrap or plastic wrap and let rest for at least 2 hours, preferably overnight, to let the flour absorb the water.
  • Turn on the grill to high.
  • Heat the frying pan over medium heat, add 1 teaspoon of oil. Whisk the batter again then pour ½ cup of batter into the pan. Carefully tilt the pan so the batter coat all the pan.
  • Once the flatbread has started to brown around the edges and set, place the pan under the grill to brown the top of the bread.
  • Carefully ease the flatbread out of the pan with the egg flip and cut into wedges to serve.


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