2-Ingredient Socca (Chickpea Flour Flatbread) – Crispy, Gluten-Free & Vegan

This 2-ingredient socca (chickpea flour flatbread) is the easy bread recipe you need! It is grain-free, vegan & gluten-free. Socca is traditionally served as a savory street food in the south of France, but it also makes a wonderful chickpea flour breakfast flatbread with maple syrup or jam.
Socca is one of those quietly brilliant recipes that makes you wonder why more people don’t make it every week. Traditionally from the south of France, this humble chickpea flour flatbread has been loved for generations for its crisp edges, tender center, and wonderfully nutty flavor. The magic is in its simplicity: just chickpea flour and water, with a pinch of salt if you like. That’s it. No yeast, no kneading, no complicated steps—just a quick batter and a hot pan.

What I love most about socca is how incredibly versatile it is. In the morning, it can feel like a cozy breakfast pancake drizzled with maple syrup or spread with jam. At lunch, it becomes the perfect base for savory toppings like avocado, tomatoes, hummus, or sautéed vegetables. And at dinner, it slips right into the role of rustic flatbread alongside soups, stews, and hearty salads.

Even better, this simple flatbread happens to check a lot of boxes many of us are looking for. It’s naturally vegan, grain-free, and gluten-free, yet deeply satisfying thanks to the protein and fiber in chickpea flour. And because the batter comes together in minutes, it’s one of those recipes you can turn to when you want something warm and homemade without much effort.

If you’ve never tried socca before, you might be surprised by just how easy—and delicious—this two-ingredient flatbread can be. Once you make it the first time, it tends to become one of those simple recipes you return to again and again.

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What is Socca?

Socca is a traditional chickpea flour flatbread from the south of France, especially the city of Nice. It is made from a simple batter of chickpea flour and water, then cooked in a very hot pan or oven until the edges turn crisp and golden.

Despite its humble ingredients, socca has a wonderful texture and flavor. The outside becomes lightly crisp while the inside stays tender and almost custardy. Its mild, slightly nutty flavor pairs beautifully with both sweet and savory toppings.

Versions of this simple chickpea flatbread appear in several Mediterranean cuisines. In Italy it is known as farinata, while similar dishes can also be found in parts of Spain and North Africa. Each version celebrates the same idea: transforming humble chickpea flour into something warm, satisfying, and delicious.

Why You’ll Love This Socca

• Just 2 main ingredients. Chickpea flour and water are all you need (with optional salt for flavor).
• Naturally vegan, grain-free, and gluten-free. A simple bread alternative that fits many dietary needs.
• Quick and easy to make. The batter comes together in minutes with no kneading or rising time.
• Crispy edges with a tender center. Socca cooks up beautifully golden in a hot pan.
• Works sweet or savory. Enjoy it with maple syrup or jam for breakfast, or top it with vegetables, hummus, or herbs for a savory meal.
• Perfect any time of day. Serve it for breakfast, lunch, or alongside soups and stews at dinner.
• Made with nutritious chickpea flour, which is rich in protein and fiber

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

Ready for the ingredients list? You’ll need some water, but other than that, this is what you need:

1. Chickpea flour
2. Olive oil

You will also need water, to blend the batter. I use filtered tap water. Salt is optional/adjustable to your tastes and needs.

How to Make Socca (Chickpea Flour Flatbread)

Note that the complete directions are also in the recipe card below.

1. In a medium mixing bowl, whisk together the chickpea flour, warm water, 3 teaspoons (1 tablespoon) of the olive oil, and the salt until blended and perfectly smooth (break up any small lumps).
2. Cover and let batter stand at room temperature for at least 30 minutes (or refrigerate for up to 24 hours).
3. When ready to cook, position oven rack to 6 inches below broiler. Preheat oven to 450F (225C). Place a 9-inch cast iron skillet on the top rack.
4. When the oven reaches 450F, open the oven door and add the remaining 2 teaspoons oil to the hot skillet. Use a hot mitt to lift the skillet and swirl the oil in the pan. Pour the batter into the pan.
5. Keep the skillet in the oven. Switch the oven setting to Broil (HIGH). Broil for 1 to 4 minutes, checking regularly, until dark golden brown at edges and browned in spots on the surface of the socca.
6. Close the oven door and bake for 10 to 15 minutes until set, well browned and the socca is pulling away for the edges of the pan (edges will look crispy)
7. Remove from oven (use hot mitts; be careful skillet will be very hot) and cut into wedges. Serve warm.

Flavor and Texture

Socca has a mild, nutty flavor with a soft interior and lightly crisp edges. The taste comes from chickpea flour, which gives the flatbread a slightly earthy richness that is both comforting and versatile.

When cooked in a hot pan, the edges become golden and crisp while the center remains tender. The flavor is subtle enough that socca works beautifully with both sweet and savory toppings. It can be drizzled with maple syrup or spread with jam for breakfast, or topped with vegetables, tapenade, herbs, olive oil, or hummus for a savory meal.

Even people who are new to chickpea flour are often surprised by how simple and satisfying this flatbread is.

How to Serve Chickpea Flour Flatbread

Try the socca:

• For breakfast, with a drizzle of maple syrup or spread with jam, preserves or marmalade
• As a healthy snack
• In lieu of crackers with spread such as tapenade (savory ) or nut butter or chocolate hazelnut spread (sweet)
• As an accompaniment at dinner with soup, stews, and chili.

Socca Makes a Surprisingly Good Chickpea Flour Breakfast

While socca is traditionally served as a savory street food in the south of France, it also makes a wonderful chickpea flour breakfast. The simple batter cooks into a tender flatbread that is naturally rich in protein and fiber, making it a satisfying way to start the day. Try serving warm slices with maple syrup, fruit, or jam, or add savory toppings like avocado, tomatoes, or hummus for a more traditional Mediterranean-style breakfast.

Is Socca the Same as Farinata?

Socca and farinata are very closely related and made from the same simple ingredients: chickpea flour, water, and usually a little salt. Both are thin, savory flatbreads cooked in a very hot pan or oven until golden around the edges.

The main difference comes down to region. Socca is the name used in the south of France, particularly in Nice, where it is often sold as a popular street food. Farinata is the Italian version, especially common in Liguria and around Genoa.

While the basic idea is the same, small variations in thickness, cooking method, or seasoning can make each version a little different. Some recipes include olive oil in the batter or pan, while others keep the ingredients very minimal. Either way, both dishes celebrate the same simple transformation of chickpea flour into a warm, satisfying flatbread.

Tips for Crispy Socca Every Time

Socca is wonderfully simple, but a few small tips can help you get the best texture.

• Use a hot pan. Socca cooks best in a very hot skillet or baking pan. The heat helps the edges crisp and develop that beautiful golden color.
• Let the batter rest. If you have time, be sure to let the batter sit for at least 30 minutes, which allows the chickpea flour to fully hydrate (which improves the texture).
• Don’t make it too thick. Socca is traditionally quite thin. Spreading the batter evenly in the pan helps it cook through and develop crisp edges.
• Cook until golden. Look for lightly browned edges and a firm center. This is when the flavor and texture are at their best.
• Serve warm. Socca is most delicious right after cooking, when the edges are still crisp and the center is tender.

Socca Variations

You can add spices, chopped herbs, or any other flavoring you like to the socca. It also makes an incredible, super-simple pizza crust. In other words, add this to your go-to, foolproof recipe file.

Have fun making this everyone! I know you will love it.

Related Recipes

• Mocha Socca {Vegan & Grain-Free}
• Flourless Blender Oat Crepes {gluten-free, vegan option}
• Easy Protein Powder Power Crepes {Gluten-Free}
• 3-Ingredient Oat Chickpea Tortillas (Vegan, Oil-Free, GF)
• Zucchini Soccatas (chickpea flour omelets)

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5 from 17 votes

Socca (Chickpea Flour Flatbread)

By: Camilla Saulsbury

Socca is the easiest bread you could ever hope to make! Only 2 ingredients (besides water and sat), it is naturally vegan, gluten-free, grain-free, and extremely versatile (snacks, appetizers, breakfast, side-dish).

Prep Time: 5 minutes minutes

Cook Time: 13 minutes minutes

Total Time: 18 minutes minutes

Servings: 8 servings

Ingredients 

1x2x3x

• ▢ 1 cup chickpea flour
• ▢ 1 cup warm water
• ▢ 5 teaspoons olive oil, divided
• ▢ 1/2 teaspoon salt, optional and/or adjustable

US Customary – Metric

Cook ModePrevent your screen from going dark

Instructions 

• In a medium bowl, whisk together the chickpea flour, warm water, 3 teaspoons (1 tablespoon) of the olive oil, and the salt until blended and perfectly smooth (break up any small lumps).
• Cover and let batter stand at room temperature for at least 30 minutes (or refrigerate for up to 24 hours).
• When ready to cook, position oven rack to 6 inches below broiler. Preheat oven to 450F. Place a 9-inch cast iron skillet on the top rack.
• When the oven reaches 450F, open the oven door and add the remaining 2 teaspoons oil to the hot skillet. Use a hot mitt to lift the skillet and swirl the oil in the pan. Pour the batter into the pan.
• Keep the skillet in the oven. Switch the oven setting to Broil (HIGH). Broil for 1 to 4 minutes, checking regularly, until dark golden brown at edges and browned in spots on the surface of the socca.
• Close the oven door and bake for 10 to 15 minutes until set, well browned and the socca is pulling away for the edges of the pan (edges will look crispy)
• Remove from oven (use hot mitts; be careful skillet will be very hot) and cut into wedges. Serve warm.

Notes

Storage: Store the cooled socca wedges in an airtight container in the refrigerator for up to 1 week. Rewarm for 15 to 30 seconds in the microwave, or in a hot skillet on the stovetop.
Warm water: Warm water is not essential, but it will make it much easier to blend the batter and break up any lumps or bumps in the chickpea flour..

Nutrition

Serving: 1wedge | Calories: 80kcal | Carbohydrates: 9g | Protein: 3g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 155mg | Potassium: 127mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6IU | Calcium: 7mg | Iron: 1mg

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