Oil-Free Socca Bread (Stove-Top Recipe)
Socca, that rustic chickpea flatbread, which is a popular street food in Nice, France, is as simple to make as pancakes. It’s full of protein, surprisingly filling, and naturally vegan and gluten-free. My oil-free, stove-top version tastes delicious dipped in muhammara, topped with hummus, or eaten nice and hot from the pan. You can even use it as a pizza crust!
There are two options for frying pans to cook oil-free socca bread. One is a non-stick pan that has a completely smooth scratch-free surface. Since the batter can stick to scrape marks and worn spots in a well-loved pan, newer works best. Socca cooked in a non-stick pan will have a similar golden color as a pancake. The other is an old cast iron pan that has grease build-up and no longer needs oiling. I really like cast iron’s unique ability to hold onto heat, creating a crispy, slightly charred, outside and melty soft inside. If you don’t have an old pan lying around, no worries, a non-stick pan works great too. Just pre-heat your pan until it’s hot but not scorching, before adding the batter, for a nice golden exterior. If you’re concerned about sticking and not about oil, go ahead and add a bit of oil to the pan, rubbing it around with a kitchen towel or pastry brush.
Click here to read about the history of socca.
Traditionally socca is baked in a cast-iron pan in the oven, but I find it’s easier to adjust the thickness of the flatbread and monitor the cooking process on the stovetop. A helpful trick is to let the batter rest for 20-30 minutes before cooking. While resting, chickpea flour thickens as it absorbs additional water and helps mellow the strong flavor of the flour. You can make the batter ahead of time, if you like, and then let it rest in the fridge until you’re ready to get cooking.
Socca bread works well with a “bossy” herb like rosemary which balances the strong flavor of the chickpea flour. You can also season it with chipotle powder, for a fun spicy version, or other loud flavors like garlic and onion powder.
3 reasons to try oil-free socca bread:
1. Simple to make
2. Minimal ingredients
3. Crispy on the outside, melty soft on the inside
Ingredients for Socca Bread
1 cup (100 grams) of chickpea flour (garbanzo bean flour)
1 cup (8 oz. / 237 ml) of water
½ teaspoon of kosher salt
½ teaspoon of freshly ground black pepper
1 teaspoon of fresh rosemary, finely chopped
Makes 1½ cups of batter for 3 socca flatbreads.
How to make this recipe
Steps 1-2:
1. Whisk chickpea flour, water, salt, pepper, and rosemary in a bowl until well combined. Let rest for 20-30 minutes. (You can also make the batter in advance and let it sit in the fridge until you’re ready.)
2. Pre-heat an 8” non-stick frying pan or an aged cast-iron skillet that no longer requires greasing, on medium-high heat until nice and hot but not scorching.
Steps 3-4:
3. Pour 1/3 of the socca batter (½ cup) into the pan. This will cover the bottom of an 8” frying pan. If using a larger pan, make each flatbread with ½ cup of batter.
4. Cook for about 4 minutes, until little bubbles form on the top of the socca, and the surface looks dry. You can peek under the bread, to monitor the color, by lifting the edge with a flexible spatula.
Step 5:
5. Using a flexible spatula, flip the socca over. Cook for an additional 4 minutes or until golden.
Step 6:
6. Repeat this process with the remaining batter. You will have 3 socca flatbreads in total.
Step 7:
7. Cut into quarters, and sprinkle with additional rosemary and pepper if desired.
Serve nice and hot from the pan or along side your favorite soup or dip.
Oil-Free Socca Bread (Stove-Top Recipe)
Ingredients
Instructions
- Whisk chickpea flour, water, salt, pepper, and rosemary in a bowl until well combined. Let rest for 20-30 minutes. (You can also make the batter in advance and let it sit in the fridge until you’re ready.)
- Pre-heat an 8” non-stick frying pan or an aged cast-iron skillet that no longer requires greasing, on medium-high heat until nice and hot but not scorching.
- Pour 1/3 of the socca batter (½ cup) into the pan. This will cover the bottom of an 8” frying pan. If using a larger pan, make each flatbread with ½ cup of batter.
- Cook for about 4 minutes, until little bubbles form on the top of the socca, and the surface looks dry. You can peek under the bread, to monitor the color, by lifting the edge with a flexible spatula.
- Using a flexible spatula, flip the socca over. Cook for an additional 4 minutes or until golden.
- Repeat this process with the remaining batter. You will have 3 socca flatbreads in total.
- Cut into quarters, and sprinkle with additional rosemary and pepper if desired. Serve nice and hot from the pan or alongside your favorite soup or dip!
Notes
For step-by-step instructions plus tips on how to keep your oil-free socca from sticking to the pan, scroll up to blog post.
Nutrition Facts
Calories
29.96Fat (grams)
0.52 gSat. Fat (grams)
0.06 gCarbs (grams)
4.50 gFiber (grams)
0.86 gNet carbs
3.64 gSugar (grams)
0.83 gProtein (grams)
1.73 gSodium (milligrams)
58.16 mgCholesterol (grams)
0.00 mgNutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.
Vegan Oil-Free Socca Bread
