Socca Chickpea Flatbread Recipe

Socca is a delicious French chickpea flatbread ideally eaten as a side dish or snack. The chickpea base contains no gluten but lots of protein.

Socca is delicious with spreads, dips or can be used as a substitute for pizza bases, naan breads or sandwich slices.

Rumour has it that chickpea flour and hot oil was first employed as a defence against the invading Turks at Nice in 1543. The painful deterrent was also found to be a tasty snack.

Nice, France - birthplace of Socca flatbread
Nice, France – birthplace of Socca flatbread

In the early 1900s, the batter was found less on the battlefield and became more popular as a cheap fast food sold by vendors on the streets of Nice.

Chickpea flour is a great alternative to normal wheat flour. Chickpeas contain no gluten and the flour produced is less in calories.

Whole Chickpeas
Whole Chickpeas


  • 1 half of chickpeas if using a home mill or 1 cup of chickpea flour
  • 1 cup of tap water
  • 1.5 tablespoons of olive oil (more for greasing the pan)
  • 1 tablespoon of salt


To make Socca using your grain mill, you’ll need chickpeas, water, salt and olive oil. The recipe is incredibly simple.

First, place half a cup of whole dried chickpeas into your grain mill. We set our mill to the finest setting. This will create a more expansive fine chickpea flour. The volume should double to 1 cup of freshly milled flour.

Mix into the flour 1 equal cup of water. Additionally, add 1.5 tablespoons of olive oil and 1 teaspoon of olive oil. Leave the mixture for 30 minutes while the flour absorbs the water.

Place a shallow cast iron or steel pan into your oven and preheat to 220°C.

After 30 minutes of rest, carefully remove the hot pan from the oven and brush the base and sides with olive oil. Pour the Socca batter in the middle. Ensure the pan is evenly coated.

Return the pan and Socca mix back to the oven and cook for 20 minutes. The baked Socca should be soft in the middle and crispy around the edges.

Once baked, cut into slices and enjoy hot. Alternatively, Socca can be stored in the fridge for up to 1 week.

Use a toaster to reheat Socca or create a more crispy and charred finish.

Serve with:

  • Indian Thali
  • Tomato Salsa or caramelised onions
  • Cheese spread, humous, smoked salmon or pate
  • Salt, pepper, olive oil and rosemary

Nutritional Info:


One cup of chickpea flour contains (92g):

  • Calories: 356
  • Protein: 20 grams
  • Carbs: 53 grams
  • Fat: 6 grams
  • Thiamine: 30% of the Reference Daily Intake (RDI)
  • Fiber: 10 grams
  • Folate: 101% of the RDI
  • Phosphorus: 29% of the RDI
  • Iron: 25% of the RDI
  • Magnesium: 38% of the RDI
  • Manganese: 74% of the RDI
  • Copper: 42% of the RDI

Socca chickpea flatbread served

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