Cook and Scale
Socca (French Chickpea Flatbread)
4 servings · 95 min total
A classic Niçoise street-food flatbread — crisp-edged and creamy inside, made from just chickpea flour, water and olive oil, baked hot and fast.
Ingredients
- 250 g chickpea flour
- 5 dl water
- 4 tbsp olive oil, plus extra for the pan
- 1 tsp salt
- black pepper to taste
- 1 tsp dried thyme
- 1 garlic, minced
- 1 tbsp fresh chives, finely chopped, to garnish
Method
- 1.
Whisk the batter — In a large bowl, whisk the chickpea flour with the water until completely smooth and no lumps remain.
- 2.
Season and rest the batter — Whisk in the olive oil, salt, black pepper, dried thyme and garlic. Cover and let the batter rest at room temperature for at least 1 hour (or up to overnight in the fridge).
- 3.
Preheat the pan — Preheat the oven to 240°C (465°F) with a large ovenproof skillet or baking sheet inside.
- 4.
Pour into the hot pan — Carefully remove the hot pan, brush generously with olive oil, then pour in the batter in a thin, even layer.
- 5.
Bake until golden — Bake for 12-15 minutes until the top is set with golden-brown, slightly charred spots and the edges pull away from the pan.
- 6.
Slice and serve — Slide the socca onto a board, scatter with fresh chives, cut into wedges and serve immediately while hot and crisp at the edges.