French Socca Flatbread

A photo of Socca, a French flatbread.
Socca flatbread. I made it so the top half shows the broiling marks and the lower half does not so you get a sense of what it should look like. Photo by PattyCooks.

Diet

[x] Flexitarian + Omnivore
[x] Vegetarian + Pescatarian
[x] Vegan
[x] Gluten free
[x] Weight Maint
[O] Keto
[x] Mediterranean
[O] Lectin Avoidance: bean flour
[O] Oxalate Avoidance: chickpeas
[x] Purine Avoidance

French Socca Flatbread

A flatbread that is easy to make.

  • 1 C chickpea flour
  • 1 C water
  • 1 1/2 T oil
  • 1/2 t kosher salt
  • 1/2 t ground pepper
  1. First, gather all the ingredients, your cast iron pan, and set oven to 450F. Make sure the top oven rack is ~6” below broiler.
  2. Whisk the chickpea flour, water, olive oil, and salt together in a bowl. Let rest for ~30 min so the water is fully absorbed by the flour.

  3. Heat cast iron skillet in the oven ~5-10 min before cooking.

  4. Once the skillet is carefully removed from the oven, use your oven mit, set oven to broil.

  5. Add olive oil and swirl to coat the bottom of the skillet. Pour the batter into the center of the pan. Tilt so the batter coats the entire surface of the pan. Then place in the oven to broil for ~5 to 8 minutes until the top begins to blister and brown.

  6. If browning before the batter is firm, move the skillet to a lower oven rack until done.
  7. The socca should be fairly flexible in the middle but crispy on the edges.

  8. The French tend to make this more crepe-like than the Italian version so keep it thin. But remember, thin cooks fast so keep an eye on the batter as it cooks.

  9. Take out of the oven and use a spatula to work your way under the socca and ease it from the pan onto a cutting board. Slice it into wedges and serve.

  10. Toppings can vary: Sprinkle with salt and pepper, and drizzle with a little good olive oil and za’tar. Drizzle with honey and a bit of cinnamon for a sweet taste. Add fresh herbs or spices. Brush with good oil, pinch of salt, dried rosemary or thyme, and a crack of pepper.

This is an unleavened bread, ethnic street food from Nice,France; often served sweet as opposed to savory. In France this would be a very thin batter, almost like a crepe.

Storage: Socca is best immediately after baking, but can be refrigerated and re-toasted for up to 1 week.