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Socca (Chickpea Flatbread)

Few things make me happier than pulling a warm, crispy flatbread straight from the oven and sharing it around the table. With just a handful of simple ingredients and a straightforward batter, Socca (Chickpea Flatbread) is wonderfully approachable for cooks of all skill levels.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 48 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup chickpea flour 4 1/2 ounces
  • 1 cup water
  • 1 1/2 tablespoons extra-virgin olive oil plus more for the pan and drizzling
  • 1/2 teaspoon kosher salt
  • 1 teaspoon za'atar optional

Method
 

  1. Whisk the chickpea flour, water, extra-virgin olive oil, and kosher salt together in a medium bowl until smooth.
  2. Let the batter rest for 30 minutes to allow the flour to absorb the water.
  3. Arrange an oven rack 6 inches below the broiler element and heat the oven to 450°F.
  4. About 5 minutes before the batter is done resting, place a 10-inch cast iron skillet in the oven and turn the oven to broil.
  5. Carefully remove the hot skillet and add about 1 teaspoon oil to coat the bottom of the pan.
  6. Pour the batter into the center of the skillet and tilt the pan if needed so the batter coats the entire surface.
  7. Broil until the top begins to blister and brown, 5 to 8 minutes.
  8. If the top is browning too quickly before the batter is fully set, move the skillet to a lower oven rack until done.
  9. Use a flat spatula to loosen the socca and transfer it to a cutting board.
  10. Slice into wedges or squares.
  11. Sprinkle with salt and pepper, drizzle with more olive oil, and sprinkle with za'atar if using.

Notes

Socca is best enjoyed immediately after baking while still warm. Leftovers can be refrigerated for up to 1 week and re-toasted before serving. Serve alongside a simple green salad, roasted vegetables, warm soup, or other shareable side dishes.