How to Make Socca (Chickpea Flatbread)
Socca is a delicious chickpea flatbread that’s cooked on cast iron grills and served as a street food in the south of France. And if you can’t travel there to try it, this recipe will show you how to make Socca at home.
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This post will show you How to Make Socca, a delicious chickpea flatbread found in the south of France. When hear about this famous street food, I had e-mail discussions with my friend David Lebovitz. He told me he loved the Socca in France, and I read about it in David’s book The Sweet Life in Paris (affiliate link) and checked out his Socca recipe.
I decided to try making Socca myself, and purchased chickpea flour at a middle eastern market. But my first attempts were not great. Then David told me about different types of chickpea flour, and tried it again with Bob’s Red Mill Chickpea Flour (affiliate link). I also found a perfect little cast iron griddle that fit under the broiler. I gave Socca another a try, and I loved the recipe you see here. It was slightly crisp, flavorful, and easy to make!
Then in 2025 I went to France with my good friends Carol, Cristina, Bev, and Donna. We tried Socca in Nice, and saw the big black griddles they cook it on. I found the Socca there to be softer than what I made at home. Our French tour guide said that was probably because they rushed the cooking time! And it’s true there were long lines of people waiting to get some.
I hope you try making Socca too, if you like the idea of a flavorful flatbread made from chickpeas! And be sure to try it if you make it to the South of France!
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What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Chickpea Flour, I used Bob’s Red Mill Chickpea Flour (affiliate links)
- water
- sea salt
- ground cumin (affiliate link)
- Olive Oil (affiliate link)
What is Socca?
Socca is a type of rustic flatbread made from chickpea flour, water, and olive oil. It’s prepared as a batter, poured into a pan or on a small griddle, and baked or fried. This chickpea flour flatbread is a street food in southern France.
What else can you make with chickpea flour?
Chickpea flour is used all over the world to make thin flatbread crepes, pancakes, or crackers. Depending on where they’re made, they’re called Pappadum (India), Farinata (Italy) or Socca (France). Farinata and Socca are not exactly the same, but similar.
What pan did I use to cook the Socca?
I used a cast iron griddle that I found at a bargain price at the grocery store to cook the Socca. You can definitely find a good Round Cast Iron Griddle (affiliate link) at Amazon.com if you don’t find one where you live.
How did we eat the chickpea flatbread?
My Socca was thinner and less crispy this time than my earlier experiments experiments making it. We thought it was perfectly delightful eaten hot from the griddle, with a drizzle of olive oil and some sea salt.
Is this Socca recipe low in carbs?
Of course flatbread made with chickpea flour does have some carbs. This chickpea flatbread recipe has 15 net carbs and 7 grams of protein in a large piece of Socca. And Socca is gluten-free!
How to make Socca:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- I used this brand of chickpea flour, and it seemed yellower and not as fine as the first one I tried. I hoped it would be more similar to what’s used in Europe.
- After I mixed chickpea flour, water, salt, ground cumin (affiliate link), and olive oil, I let the batter rest for a few hours.
- This is my lovely new cast iron griddle from Smith’s Marketplace in Salt Lake City, and it was a bargain!
- To cook the Socca, you brush the griddle with olive oil, and heat it under the broiler.
- Then pour on a thin layer of batter, and cook under the broiler.
- Maybe I was nervous about burning it, because my first attempt turned out a little pale, although it was quickly devoured!
- My second try was better. By the third one I learned to pour the batter straight down in the middle and let it naturally run out to the edges.
- I recommend leaving them under the broiler until they’re browned a bit, but are still slightly soft and could be folded.
- Serve the Socca hot, drizzled with olive oil and sprinkled with a bit more sea salt if desired.
Make Socca for a vegetarian meal:
I think Socca would be an amazing side dish for a meatless meal. When the weather is warm I’d serve it with something like Grilled Eggplant Salad, Marinated Zucchini Salad, or Lemon Parmesan Kale Salad. When it’s colder weather Socca would be tasty to dip into Mexican Red Lentil Stew, Butternut Squash Soup, or Black Bean and Rice Soup.
Another favorite salad I tried in France:
While I was in France I also loved Nicoise Tuna Salad and had fun coming up with a version of that for the blog!
More Tasty Ideas with Chickpeas:
- Balela Salad
- Chickpea Salad with Tomatoes and Olives
- Curried Chickpea Salad
- Roastsed Chickpea Salad with Feta, Mint, and Lemon
- Moroccan Chickpea Stew
How to Make Socca (Chickpea Flatbread)
Socca is a tasty chickpea flatbread that's a street food in the South of France. And if you can't travel to France, you can easily make Socca at home.
Ingredients
- 1 cup chickpea flour
- 1 cup plus 2 T water
- 3/4 tsp. sea salt (plus a bit more if you want to sprinkle some on the finished Socca)
- 1/4 tsp. ground cumin
- 1 1/2 T olive oil (plus a bit more for brushing griddle
Instructions
- Whisk together the chickpea flour, water, salt, cumin, and olive oil.
- Cover container and let rest for 2 hours at room temperature.
- When ready to cook Socca, preheat broiler. (I have a gas broiler, so I’m not sure how the results would be different with an electric broiler.)
- When broiler is hot, brush cast iron griddle or frying pan with olive oil, heat under the broiler for 2 minutes, then remove from oven (use a mitt!) and pour on a thin layer of batter.
- Cook Socca under the broiler until it has firmed and well-browned, especially on the edges.
- For me, this took about 4 minutes under the broiler, but watch the time on your first one.
- Continue to make Socca pancakes like this, brushing the griddle with oil and heating it between each one.
- Cut the finished Socca into rough triangular pieces and sprinkle with a bit more sea salt if desired.
- Serve hot.
Notes
This recipe adapted very slightly from The Sweet Life in Paris and Socca Enfin on David’s blog.
Nutrition Information
Yield
3Serving Size
1Amount Per Serving Calories 179Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 602mgCarbohydrates 18gFiber 3gSugar 3gProtein 7g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Socca Chickpea Flatbread is somewhat high in carbs for traditional low-carb diet plans. But it does have protein, and if you check the nutritional info it may be lower in net carbs than you think. This would be approved for the original South Beach Diet Phase Two. I think Socca would make a great gluten-free replacement for pita bread and I can imagine serving it with Hummus, Falafel, or Tzatziki Sauce.
Find More Recipes Like This One:
Use Beans and Legumes to find more recipes with chickpeas. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
I first became obsessed with the idea of making Socca in 2009, and after a few experiments I shared this recipe! Since then I’ve made it many times, and even traveled to France and tried it there. The recipe was last updated with more information in 2026.
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96 Comments on “How to Make Socca (Chickpea Flatbread)”
Wow, these are delicious! Served them with schwarma seasoned grilled chicken and a greek-ish salad. I wish I’d made a double batch of the batter. So easy, and definitely going into my regular rotation.
So glad you enjoyed it!
I have fallen in love with Socca as a bread alternative. I did increase cumin and added turmeric and black pepper. So good with a smear of ricotta and topped with roasted red pepper sauce and some avocado, drizzled with a little olive oil. Addicting.
So glad you have enjoyed it.
I soooo want to try this. I'm terrible about planning ahead. So, just wondering, is the 2 to 3 hour a limit. Or could it sit longer before baking. Also, potentially could it be stored in the refrigerator and used as needed? Thanks Kalyn
Hi Nancy,
I have only made it the way described in the recipe, so I can't say for sure if the batter can sit longer or be stored in the fridge, sorry. My guess would be yes, it can sit longer, but I doubt it can be stored in the fridge. I'd love to hear if you try it.
I know I would love these, I need to experiment with that flour!! Thanks for linking to my chickpea patties!
Thanks Aggie; I really think you would like it!
I made this tonight and I was so happy because I have to be GF. It is hard to find a really easy flatbread recipe for this purpose. It is delicious and easy. It worked great in my electric oven taking about 3 minutes.
So glad you liked it!
C'est tres fantastique! Tres bien
Thanks, glad you liked it!
Camille, I must come there and try it someday!
Oh, and it's only found on the south east coastline of France.
You're actually supposed to cook socca in the oven. A wood stove is the best option, and you're supposed to use a big round copper plate, but obviously, people don't generally have all that in lying around, so a traditional oven would do the trick. Tons of pepper, a bit of olive oil, no cumin and you've got the perfect socca !
So glad you've been enjoying the recipe, and thanks for the tip about cooking just with the stove-top!
These are delicious! We are grain free and we use them as a substitute for sandwich bread, pancakes, tortillas (make them thinner), tamales (make them thicker), pita bread, and pizza crust.
I just cover the bottom of a 9" non-stick frying pan with a thin layer of batter, wait for it to set (bubbles in middle), and flip. I skip the broiler. They come out perfect!
P.S. I make a month's supply at a time, then pop them in the oven or toaster (depending on size) to reheat. Yum!
Good to know it will still work without letting the batter rest, thanks!
Yum, I just made these on the stove top with a small skillet. I added grated garlic to the recipe. Didn't even let the batter rest. Flipped after about 1 minute and viola, beautiful and delicious! thanks for the recipe 🙂
I made David's recipe as well and loved how healthy and delicious (and EASY) this bread is. Here is a link to my slightly modified recipe (and pictures.) http://cuceesprouts.com/2011/08/socca-bread/
PT, I would love to go to France and try the real thing! I haven't tried making it, but I know there is a type of thin flatbread from Ethiopia called Injera and it's made with teff flour so it might work for this (or maybe try part chickpea and part teff.) If you try it would love to hear how it works.
Thanks for the interesting read. I just found Socca in a Rick Steve's travelogue of the French Riveria. As anyone tried making it with other than garbanzo flour? I don't eat gluten and I am limited when it comes to garbanzos as well… and some of the non-wheat baking subs with all the gums don't do well either.
Has anyone tried teff?
Thanks.
PT
Jane, glad you like it. I love that grill but never knew what it was called.
I'm eating some now, but it doesn't look as good as yours! That griddle is a traditional Indian tawah – or tawa – for cooking roti. V. useful to have in the kitchen for more than just roti (though, roti is the MOST delicious;), so well done!
Found it! Had to type in 'socca recipe' instead of just socca. Great post! Am I behind the eight ball or what? 🙂
I definitely thought this type of flour would be phase one myself, but a reader pointed me to one of the SBD cookbooks which clearly said no flours at all in phase one.
How ironic that I just came across this post regarding chickpea flour.
I was under the assumption that it would be allowed, however serving size may be the issue. I'll have to wait till phase 2… sigh…
I don't make up the rules; I'm just reporting what the SBD book said. I'm guessing he restriction on flour is because the serving size for dried beans is 1/3 – 1/2 cup, and if you use the flour to make baked things you'd probably eat more than that.
The only ingredient listed on the bag of chickpea flour I bought is chickpeas. Chickpeas are allowed in phase 1, so what is the difference if they are pre-ground or whole when you put them in your mouth? I personally think chickpea "flour" qualifies for a phase 1 food unless someone can actually explain a reason for why it would not other than it is called "flour".
Stefania, so glad to hear you enjoyed the Socca.
I tried your recipe but made smaller soccas.They are delightful and were devoured.
Shane, what a great comment to wake up to on Monday morning! Congratulations on your success, and I love hearing that my blog has influenced your life so much. Love the sound of your variation for this recipe too!
Kaylyn, I've yet to make one of your recipes that hasn't thrilled my palate. This wonderful flatbread is in heavy rotation here, both as written (with 1/4 tsp cumin) & as a spicy Indian-style variation (1/4 tsp each of cumin, Hot Madras Curry Powder, & Penzey's Garam Masala, plus 1/8 tsp of Cayenne Powder).
Your blog & recipes have improved my life so much in 2010. I've now lost 50lbs since August, *while discovering a love for cooking.* What a gift! Thank you so very much for sharing your talent & insights here. Best wishes for a happy, blessed 2011!
Shane. <—- Kalyn Kitchen fan for life
So glad to hear you liked it! It is a great gluten-free bread option.
These are great. Made them for the first time. I'm gluten free and have tried every bread out there. My husband says it's the best "bread" he's ever had. We ate our with chicken chili.
Cologner, love the idea of basil olive oil with this! Thanks for sharing the idea.
Our intention was to follow the recipe – with the suggestion to add ground black pepper, rosemary and onions – till we found a bottle of basil olive oil in the kitchen and used instead of normal olive oil…
That came out great! Gie it a try.
Jean, your variations sound great!
Woops. Jean again. Meant to say that I can't use cumin, so don't include it in my recipe. Otherwise – with the aforementioned addition of cracked black pepper – we use the same ingredients. Other people may know this as 'Besan' flour, by the way.
Happy gluten-free cooking from 'Down-under'.
I first saw this recipe online in a news piece from the NYT and thought it was great. It was being made in a wood-fired oven, which I'm sure would add a depth of delicious smokiness to it. I make it in a conventional oven, on a pizza pan, and my old recipe adds the fresh, roughly ground black pepper at the mixing stage, and salt after serving (to taste – we don't do salt a lot here in Oz!). Other tip – add chopped fresh rosemary at the same time as the pepper, and finely chop a small onion and fry off lightly with a little butter or olive oil, and add it to the mix just before cooking. Yum!!
~M, I think what you'd end up with if you used freshly cooked chickpeas would be much different than this, more like a chickpea cake (where this is a thin crepe.) As far as being more phase one friendly, the guidelines in the newest book says for beans and legumes to start with 1/3 to 1/2 cup serving size for phase one. Of you made something using only that amount per serving, it should be okay.
Hi Kalyn,
Happy New Year! Do you think this would work using freshly made chickpeas (ie, soaked and cooked chickpeas) instead of chickpea flour? I just cooked a bagful and ended up with way more than I intended. Also, if you could figure out a way to use freshly cooked chickpeas, that would make socca phase 1 friendly, right? 🙂 Thanks!
Maria, thanks so much for that. I had looked online but didn't find anything specifically saying chickpea flour. Will edit the post.
Hello! In response to your question about chickpea flower being 'allowed' in Phase 1 – on page 19 of the The South Beach Diet Quick & Easy cookbook it says to avoid ALL flour in Phase 1. Hope this helps.
Elizabeth, I loved it with the cumin!
What a wonderful little cast iron pan! We too can't believe how wonderful it is! We adore it with fresh rosemary. But this winter, when we daren't disturb our rosemary plant, we must try it with cumin!
-Elizabeth
Hi Jasmine,
Next time I might use even more cumin! I think some herbs would taste great in this too, even if it's not traditional.
These look delicious–and I'm all in favour of increasing the cumin. I'm a fan of flatbreads, regardless of the type of flour used–I can easily see serving this with Med-inspired grilled chicken or lamb
j
Tanna, who was it that said "Nothing is as powerful as an idea whose time has come?"
You're going to love it!
Obviously this is an idea who's time has come. I just bought the same bag of chickpea flour with just this recipe in mind. Now it looks like I'm not going to get to it for several weeks. So happy to know it's going to be good.
Emily I think I made the farinata too thick when I tried it the first time too, but this should definitely be thin, just enough batter to cover the bottom of the pan.
Kalyn, after seeing David tweet about you making this yesterday, I made it right away. (One of your posts a while ago about chickpea flour had me picking up a small bit of it at a local bulk place.)
My oven's broiler is disabled, so at 550, mine took forever to cook. But, theeen, I noticed it made three in your recipe? I poured the entire batter into my large skillet. Next time, should I work it more like a crepe and thus split it up into thirds? I bet that would help with cooking time and actually browning…?
But thanks for making this! I would have never heard of it if you hadn't made a version of it!
Sorry if I'm not managing to respond to every person, but I have two small boys staying at my house and they're wearing me out!
I don't count carbs, so I have no idea what the carb count would be in these, but for South Beach, this would be considered a "good carb."
Fun hearing from people who have had them in France.
Susan, I think the new studio is improving my photos a lot (better light!) Being retired might help too!
Anonymous, re: no one trying it, what about David Lebovitz and myself who both said we loved the recipe?
Joann, fun experiment grind your own chickpea flour, thanks for sharing! So glad you liked it. As I said, I loved this myself!
I didn't have any Chickpea flour, but I do have a flour grinder! I took a 1 lb. bag of garbanzo beans, sent them through the blender ((beware: this is VERY loud. Garbanzo beans are HARD)), and then sent the cracked beans through the grinder. It made PERFECT flour, and the Socca is absolutely YUMMY!! This recipe is awesome — I've been really wanting bread, and I'm loving this. I'm eating it with olive oil and pepper — and YUM! Can't wait to try it with a yummy filling! Thanks!! It has a very mild Garbanzo/hummus taste — I wonder how it would be with a bit of garlic in the batter? Mmmmm…
I never knew there was a chickpea flour. great input. thanks.
I was dying to hear some opinions re: what others thought of the chickpea flat bread, but of all the many comments not one person has tried it. They all stated "looks great… can't wait… going to do it…, etc." Has anyone made it? I confess I'm a bit reluctant because it may not hold together and be too dry – like falafel recipes I've tried. Comments?
That first photo is just glowing, Kalyn. I know you weren't happy with your shots early on, but I must say they have been evolving nicely.
Nice, too, this socca. I'm hard pressed to pick my favorite legume, but the chickpea would probably be it.
Now I really have to give it a try. Hopefully it will work in my regular stainless steel pan…the only cast iron pan I have is for mini- griddles.
I think I might experiment with my griddler. let you know how that goes. 😉
Hi Kalyn!
I love socca! I found it tastes better with a lot of freshly ground peppers and olive oil!
Thanks for the idea to use the broiler. That should make the top crispier than stove top method which I normally do. This reminds me of The one we had in Nice with famous Socca lady — they were cooked in the pan that's about 3 ft in diameter!
Starting South Beach on Monday and love that I have a pseudo carb I can make to keep the boyfriend happy!
It looks wonderful. I wonder how many carbs are in that?
I love chick peas but I've never used chickpea flour. These would be nice as an appetizer for a Mediterranean style meal!
Lovely, lovely, lovely & tasty looking chickpea flat bread!
Sandra, I don't really know, but I'd guess that you could. If anyone else knows, please chime in!
Hi Kalyn,
This looks wonderful. If you like extra texture could you grind up dried chick peas to make the flour?
I just noticed that there are some SB dieters at the Kalyn's Kitchen Facebook page who also say that chickpea flour isn't allowed in phase one, so I may be wrong about that (although I haven't seen that anywhere.) If anyone has seen that in print or online, please send me the link or citation for it. Thanks!
CC, thanks but sorry to hear about the gluten issues. Not necessarily easy, but worth avoiding if it makes you feel better!
Angela, I think it's a great pita substitute. Also very good eaten alone.
Allegra, I just heard about that today from Dan on Twitter. Hadn't heard of faina before, and love the way it's served as an accompaniment to pizza.
Ninette, good to know that it can be flipped and cooked on the other side. I didn't do that, since mine was cooking on both sides from the hot griddle and the broiler.
Dara, let me know how the Indian chickpea flour works, I'd be interested.
Tea, thanks, and I'm loving that griddle. Agreed, I was so happy when I saw it!
MPA, glad you like the blog, thanks!
O! M! G! was this send from the gods?!
i just found your blog and am eternally grateful. these recipes look amazing! i'll definitely be linking to your blog from mine once i finally try some of these.
Yum, aren't they good? I love your griddle; what a score!
Fabulous recipe, Kalyn! I have some leftover chickpea flour from making vegetable pakoras (Indian fritters) and was trying to decide what to make with it. Now I know!
I didn't now about socca or farinata, but I was making exactly these when I wason a gluten-free diet, just mixing the chickpea flour with water and seasonings. I just cooked it in a non-stick skillet, flipped it over and cooked the other side. Worked great. I used to eat these for breakfast with agave syrup since I couldn't have any bread products, sugar, dairy, eggs. It was slim pickins, but the chickpea pancake was a nice break from the rice cakes and quinoa.
I thought you may find this interesting:
"Buenos Aires’ unique contribution to the pizza world is the faina, a pizza, or foccacia, made of chickpea flour, the crust baked and usually served unadorned or with a simple herb or onion topping, as an accompaniment to a standard pizza. Though faina clearly comes from Liguria, where it is sometimes called farinata, (and there are versions throughout the Mediterranean – Gibraltar’s "national dish" of calentita or Nice’s socca come to mind) – what makes it unusual is that here it is served as an adjunct to pizza – a "classic" porteño lunch is a a slice or two of pizza and a slice of faina – which is often laid atop of a slice of pizza as a sort of top-crust, or eaten in alternating bites – and a glass of cheap Moscato."
© 2006 Dan Perlman
Wow, I've never heard of this. Thanks for bringing it to my attention. I'll definitely have to try this as a replacement for pita bread!
Yay! It's so pretty, and like another of your commenters, I find I'm suddenly off gluten! Awk. So this is just great.
Hi, David.
Andrea, not sure what the difference is (if any) but I loved this!
Judeoftheisland, Chickpeas (garbanzos) are listed as an approved food for phase one in every South Beach book, even the very earliest ones which were more restrictive. Actually all types of dried beans are approved for phase one.
Hi there. Looks fabulous as always. Not to put to fine a persnickety point on it, though, I'm pretty darn sure that beans/peas/seeds are not a Phase 1 item, especially in a flour form. Any other phase, to be sure, but not Phase 1.
Keep up the excellent work!
I've had farinata but not socca, so I must try this. My family adores flatbreads so I'm sure it will be a hit at home.
Rosa, thanks. Good to know I'm doing it right.
Kate, I like the idea of adding some pepper to the batter.
Maria, I'm going to try making it on the grill! I think you'd love it.
Jaden, I want to try using it for more things. Can't wait to meet you too!
Joanna, I bet you'll like it. Not sure if the Indian chickpea flour is just the same, but I think it will work.
this looks delicious… i still have some chickpea flour from an Indian evening left over, this seems like the perfect way to use it up! thanks for sharing…
That's so healthy!!! I've never played with chickpea flour before.
Hey can't wait to meet ya!
Never tried these before. I love chickpeas though, I am sure they are tasty. Great post!
Fantastic! You've reminded me I want to make this. Having eaten socca in Nice, I would say that black pepper is definitely key – you don't want to skimp!
That is a delicious and easy to make speciality which I cherish a lot! Your socca/farinata looks great!
Cheers,
Rosa
David, I'm definitely a convert. I am hoping come to France someday and try the real thing.
Thanks for the tips about pans. I was so excited to find this little cast iron griddle, which I'm finding is also great to make quesadillas.
Looks great! Glad to see the gospel of socca is spreading : )
A note about pans: this is 'street' food so don't worry too much about the kind of pan you have. I've seen them made in banged up old pizza sheets, on blackened metal trays, and what-have-you. At home, however, unless you're cooking it in a fireplace, a cast-iron pan like Kalyn used, I find works best. But I've used everything from a non-stick skillet to a round cake pan, and all work well.
Kalyn, thank you for this!! I have been wanting to make socca all week.
This looks marvelous! I can't wait to make it!
Cheers,
~ Paula
Lisa, sorry I missed your comment when I replied above. I'm not sure how that would work, but I think it might work if it was ultra hot. The pancake is pretty thin, but you could probably do it. Let us know how it works if you try it!
Monica, in his post David says his friend in France uses a non-stick tart pan, but it looks like a heavy pan in the photo. I think any kind of heavy pan that can be pre-heated and go under the broiler would work, but I'm not sure about a thin pie pan. Let us know if you try it!
I llove chickpea pancakes! They're a regular part of my menu since I discovered pudla or cheela, which both seem very much like socca!
is there any reason you couldn't cook this on a regular griddle and flip it to brown the other side (rather than putting under the broiler)?
Any alternatives for the cast-iron skillet? Would a pie pan work or is that a horrible idea?
Katie, this would be a great option for you.
TW, I bet you would love this. It may turn into my new "go to" appetizer when I have guests!
Tee, not sure how the flour with chickpeas and favas would work, but I'd guess it might be okay. Let me know if you try it; love to hear how it works.
Lydia, so tasty! I bet you'll love it like I did.
One of my favorite episodes of The French Chef featured Julia Child watching socca being made at the market in (Nice? Marseilles?) — it looked so good that I wanted to reach through the TV screen and grab it hot off the griddle. Yours looks just the same, so thanks to you and David L. I'll definitely be trying this.
Do you think that I can use chickpea and fava bean flour and get the same result? I made a mistake and bought a mixture instead of pure chickpea flour a few months back when I saw socca on David's blog 🙁 Maybe I will just give it a try and see if it works out okay.
This is great – I bought some chickpea flour the last time you posted a flatbread recipe – this looks even easier and worth a try.
This looks wonderful! I've just discovered that I probably have issues with gluten, so I'm excited whenever I find a nice bread-like substitute that doesn't involve 15 types of flours (I'm still intimidated by gluten-free substitutions). Can't wait to try it!