Published: by James Wythe · This post may contain affiliate links
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Say hello to my extremely quick and easy Socca bread recipe! It is naturally gluten-free and vegan and so yummy! This healthy chickpea bread is also incredibly versatile and can be used with so many different recipes.
Recipe Difficulty – Very Easy
Jump to:
- Why this recipe works
- Ingredients to make Socca
- Substitutions
- Variations
- How to make Socca
- Leftovers
- Recipe FAQs
- Recipe
- Reviews
Why this recipe works
This chickpea flour flatbread is so great in so many different situations! The only thing it takes to change the flavour is swapping out the paprika for your seasoning of choice. It can quickly become the perfect side to some Mushroom Alfredo Pasta, dipping into a 10 Minute Peanut Butter Curry, or even dipped in my Carrot and Coriander Soup!
While great as a side, this socca recipe also stands great alone! I love it with a delicious dip such as this or Vegan Tzatziki.
This was inspired by my Gluten Free Naan Bread recipe and Gluten Free Flatbreads as they have both been so popular.
Ingredients to make Socca
- Chickpea Flour – is also known as gram flour. If you have a big bag and looking for more recipes using chickpea flour then check out my Gluten Free Pizza Base.
- Paprika – is an optional seasoning depending on the flavour you’re going for.
- Cold Water – helps to make the batter for this delicious bread.
- Olive Oil – adds a nice flavour to the batter.
- Salt – brings out the flavours you choose for this socca.
See recipe card for full information on ingredients and quantities.
Substitutions
- Chickpea Flour – other flours may also work with this, though chickpea is what the classic recipe calls for.
- Paprika – Oregano is another seasoning I love to use in this chickpea flatbread.
- Olive Oil – can be replaced with other neutral oils. Coconut oil is a great choice.
Variations
- Deluxe – is all about what you dip this in! It’s great with a creamy pasta, savoury dip, or yummy soup, among other things! You could also try a breakfast pizza topped with eggs, Canadian bacon, cheese, and veggies.
- Kid friendly – Socca is already a great treat for kids! Use a milder seasoning like oregano if the paprika is too strong. One way to really make sure your kids love it is to use it as a pizza base!
See this spicy pasta recipe that would go great with this socca!
How to make Socca
Step 1: Preheat the oven to 200C with a skillet pan inside.
Put the flour, paprika, water, olive oil, and salt into a mixing bowl. Whisk until smooth. Allow it to sit for 5-10 minutes to thicken while the skillet heats.
Step 2: Remove the skillet from the oven. Brush some extra oil on the bottom of the pan and then pour the batter in.
Step 3: Bake for 15-18 minutes or until crispy. Remove from the pan and then slice.
Hint: Make sure to add the ingredients in the listed order.
Leftovers
If you have any leftover chickpea flour bread, store it in an airtight container at room temperature. You could also freeze it for a couple of months.
Recipe FAQs
How can you make gluten-free garlic bread?
My socca flatbread recipe is perfect for this! It’s already vegan and gluten-free. Simply add some vegan garlic butter on top near the end of the baking time and enjoy!
What is socca?
Socca is a popular French food that is essentially a mix between flatbread and a chickpea flour pancake or crepe. It is a common street food in Nice, France. Socca is originally from Italy where it is known as farinata.
What goes well with socca?
Socca goes great with so many things! It would be great with creamy or pesto pasta, soups, curries, salads, and more! Just changing the main seasoning can make it pair great with so many flavours.
Can you make socca batter ahead of time?
You can! Make the batter the night before and stick it in the fridge to save yourself a little time the next morning!
YOU MIGHT ALSO LIKE…
- Gluten Free Flatbread
- Gluten Free Pizza Base
- Best Gluten Free Naan Bread
- Vegan Tzatziki
Tried this Socca recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!
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Recipe
Socca Recipe
Easy to make Socca bread that's gluten-free and vegan! Perfect for dipping into soups, stews and curries.
5 from 2 votes
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Course: Side Dish, sides
Cuisine: French
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 2 minutes minutes
Cook Time: 15 minutes minutes
Resting Time: 8 minutes minutes
Total Time: 25 minutes minutes
Servings: 4 slices
Calories: 148kcal
Author: James Wythe
Cost: £0.35
Ingredients
- 1 cup chickpea flour 120g
- 1 teaspoon paprika
- 1 cup cold water 250ml
- 1 tablespoon olive oil
- 1 large pinch salt
Instructions
Pre-heat the oven to 200C with a skillet pan inside.
Add the flour, paprika, water, olive oil and salt into a mixing bowl (in that order) and whisky until smooth. Allow to sit for 5-10 minutes to thicken whilst the skillet heats up.
Remove the skillet from the oven, brush the bottom with extra oil and then pour the batter in.
Bake for 15-18 minutes until crispy. Then remove from the pan and slice.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store at room temperature for a couple of days in an airtight container.
To Freeze: Freeze in an airtight container for up to a month.
Tip 1: Try this socca with a variety of different main dishes and dips.
Tip 2: Try out different spices! Turmeric was a great one that went great with my soup.
Tip 3: Don’t skip preheating the pan or allowing the batter to sit.
Nutrition
Calories: 148kcal | Carbohydrates: 18g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Fiber: 3g | Sugar: 3g
Please note that Nutrition information is a rough estimate
Did you make this recipe? Tag me Today!Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!
Reader Interactions
Comments
Sarah saysDo you think I could make this in a cake tin as I don’t have a skillet?
Reply
- James Wythe says
Hey Sarah, good question! I think it would work fine 🙂 give it a try and let me know!
Reply
- steph says
Easy to make and delicious!Reply
- James Wythe says
Thank you Steph 🙂
Reply
- Sandra says
Hi James, is this supposed to make one flat bread which is then cut into slices? Or does it make more than one. I did it as one flat bread. It was really tasty but I was wondering if it should be a bit thinner. I may need a slightly bigger pan.
Reply
- James Wythe says
Hey Sandra, that’s correct it should make 1 flatbread (it’s meant to be thicker) glad you enjoyed it!
Reply
- Issy says
Hey, would you be able to make these into a garlic bread type thing? Could I just pop some garlic butter on & pop it into the oven for a little bit?
Thank you James!Reply
- James Wythe says
Absolutely 🙂 done it before myself!! Enjoy
Reply
- Cathy says
Hi James can these be kept in the fridge for a day or so?
Reply
- James says
Hey Cathy, I haven’t actually tried storing them. I wonder if they would go to soggy. It might be better to store them seal at room temperature rather than the fridge. Let me know how it goes 🙂
Reply
- Cathy says
Hi James, would there keep for a couple of days or would you need to eat them straight away?
Reply
- James says
Hey Vera,
Just made the recipe again and it worked perfectly, I made a turmeric version to dip into soup for my lunch (you can see it via my Instagram stories today). Unsure why it didn’t work out for you 🙁 maybe give it another try!
James
Reply
- James says
Hey Vera,
Hmm sorry about that! Let me re test it again today and check for you. I did edit this recipe recently and may have made a slight typo.
Thanks for letting me know and keep posted here for a reply 🙂
Reply
- Vera says
I tried to make the chickpea flat bread and the measurement seemed off because 80g of chickpea flour wasn’t enough, it was too watery and I had to add more flour which only made 2 very small flatbread
Reply
