Kalyn's Kitchen

How to Make Socca

If you can’t travel to the south of France, this recipe can show you how to make Socca Chickpea Flatbread at home. 

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How to Make Socca

Chickpea flour is used all over the world to make thin flatbread crepes, pancakes, or crackers. Depending on where they’re made, they can be called Pappadum (India), Farinata (Italy) or Socca (France). Farinata and Socca may or may not be the same, depending on which expert you ask, but they’re definitely similar.

When I found some chickpea flour at a middle eastern market in L.A., I experimented with Farinata, producing something that tasted great but seemed too thick and looked different than other versions of Farinata I saw around the web. At the time I had some e-mail discussion with David Lebovitz, who had loved the Socca he found in France and had been experimenting with making Socca. He told me there can be quite a lot of variation in different types of chickpea flour, which only made me more determined to try it again.

Fast forward to the release of David’s new book The Sweet Life in Paris, and the perfected Socca recipe on his blog, which rekindled my desire to try making it. I was also lucky enough to happen upon a great little cast iron griddle, small enough to fit under the broiler, so a few days ago I gave it a try.

If only I knew how to say it was fantastic in French (or Italian), I could properly express how much I liked this. Definitely thinner and less crispy than my previous Farinata experiment, and perfectly delightful eaten hot from the griddle, with a bit of olive oil drizzled on and some salt and fresh ground black pepper. And did I mention that this low-glycemic treat is also gluten free and loaded with nutrients?

What ingredients do you need for this recipe?

  • chickpea flour
  • water
  • sea salt
  • ground cumin (affiliate link)
  • olive oil

How to Make Socca process shots collage

How to make this recipe:

(Scroll down for complete recipe with nutritional information.)

  1. I found this brand of garbanzo or chickpea flour at Whole Foods, and it seemed yellower and not as fine as the type I used for my Farinata, so I had hopes it would be more similar to what’s used in Europe.
  2. As David recommended, after I mixed the chickpea flour, water, salt, ground cumin (affiliate link), and olive oil, I let the batter rest for a few hours.
  3. This is my lovely new cast iron griddle, purchased at Smith’s Marketplace in Salt Lake City for $12.79. What a bargain, huh?
  4. To cook the Socca, you brush the griddle with olive oil, heat it under the broiler, pour on a thin layer of batter, and cook under the broiler.
  5. Maybe I was nervous about burning it, because my first attempt turned out a little pale, although it was quickly devoured with no complaints!
  6. My second try was better, but by the third one I learned that I got best results when I poured 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 browned a bit, but were still slightly soft and could easily be folded.
  7. I guess I’ll have to go to France and Italy and try authentic Farinata and Socca to see how my results would compare, but in the meantime I’ll definitely be making them often at home.

More Tasty Treats with Chickpeas:

Chickpea Cakes with Cucumber-Yogurt Sauce ~ Aggie’s Kitchen
Chickpea Salad with Tomatoes, Olives, Basil, and Parsley ~ Kalyn’s Kitchen
Sweet Heat Chickpea Avocado Salad Sandwich ~ Tidy Mom
Curried Chickpea Salad from Joan’s on Third ~ Kalyn’s Kitchen
Salt and Vinegar Roasted Chickpeas ~ A Beautiful Plate

How to Make Socca

Socca Chickpea Flatbread

Yield Makes about 3 thin flatbread pancakes
Prep Time 10 minutes
Cook Time 6 minutes
Additional Time 2 hours
Total Time 2 hours 16 minutes

Socca is a tasty chickpea flatbread from France, and you can easily make it at home.


  • 1 cup chickpea flour
  • 1 cup plus 2 T water
  • 3/4 tsp. sea salt
  • 1/4 tsp. ground cumin
  • 1 1/2 T olive oil (plus a bit more for brushing griddle and drizzling on finished Socca)


  1. Whisk together the chickpea flour, water, cumin, and olive oil.
  2. Cover container and let rest for 2 hours at room temperature.
  3. 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.)
  4. 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.
  5. Cook Socca under the broiler until it has firmed and well-browned, especially on the edges.
  6. For me, this took  about 4 minutes under the broiler, but watch the time on your first one.
  7. Continue to make Socca pancakes like this, brushing the griddle with oil and heating it between each one.
  8. Cut finished Socca into rough triangular pieces, sprinkle with sea salt and fresh ground black pepper and drizzle with olive oil.
  9. Serve hot.


This recipe adapted very slightly from The Sweet Life in Paris and Socca Enfin on David’s blog.

Nutrition Information:



Serving Size:


Amount 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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Socca Chickpea Flatbread is too high in carbs for traditional low-carb diet plans, but it’s low-glycemic and approved for the original South Beach Diet Phase Two. I think this would make a great gluten-free replacement for pita bread and I can imagine serving it with HummusFalafel, or Tzatziki Sauce.

Find More Recipes Like This One:
Use Bread Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    94 Comments on “How to Make Socca”

  1. 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.

  2. Jean, your variations sound great!

  3. 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'.

  4. 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!!

  5. ~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.

  6. 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!

  7. Maria, thanks so much for that. I had looked online but didn't find anything specifically saying chickpea flour. Will edit the post.

  8. 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.

  9. Elizabeth, I loved it with the cumin!

  10. 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!


  11. 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.

  12. 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


  13. Tanna, who was it that said "Nothing is as powerful as an idea whose time has come?"

    You're going to love it!

  14. 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.

  15. 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.

  16. 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!

  17. 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!

  18. 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…

  19. I never knew there was a chickpea flour. great input. thanks.

  20. 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?