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. 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!

  2. Good to know it will still work without letting the batter rest, thanks!

  3. 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 🙂

  4. 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/

  5. 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.

  6. 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?

  7. Jane, glad you like it. I love that grill but never knew what it was called.

  8. 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!

  9. Found it! Had to type in 'socca recipe' instead of just socca. Great post! Am I behind the eight ball or what? 🙂

  10. 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.

  11. 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…

  12. 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.

  13. 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".

  14. Stefania, so glad to hear you enjoyed the Socca.

  15. I tried your recipe but made smaller soccas.They are delightful and were devoured.

  16. 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!

  17. 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

  18. So glad to hear you liked it! It is a great gluten-free bread option.

  19. 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.

  20. Cologner, love the idea of basil olive oil with this! Thanks for sharing the idea.