Go Back
–+ servings
Socca flatbread slices into triangles, served on a wooden board.
Print Recipe
5 from 3 votes

Socca Recipe

Easy to make Socca bread that's gluten-free and vegan! Perfect for dipping into soups, stews and curries.
Prep Time2 minutes
Cook Time15 minutes
Resting Time8 minutes
Total Time25 minutes
Course: Side Dish, sides
Cuisine: French
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 slices
Author: James Wythe
Cost: £0.35

Ingredients

  • 1 cup chickpea flour 120g
  • 1 tsp paprika
  • 1 cup cold water 250ml
  • 1 tbsp olive oil
  • 1 large pinch salt

Instructions

  • Pre-heat the oven to 200C with a skillet pan inside.
    Add the flour, paprika, water, olive oil and salt into a mixing bowl (in that order) and whisky until smooth. Allow to sit for 5-10 minutes to thicken whilst the skillet heats up.
  • Remove the skillet from the oven, brush the bottom with extra oil and then pour the batter in.
  • Bake for 15-18 minutes until crispy. Then remove from the pan and slice.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store at room temperature for a couple of days in an airtight container.
To Freeze: Freeze in an airtight container for up to a month.
Tip 1: Try this socca with a variety of different main dishes and dips.
Tip 2: Try out different spices! Turmeric was a great one that went great with my soup.
Tip 3: Don’t skip preheating the pan or allowing the batter to sit.

Nutrition

Calories: 148kcal | Carbohydrates: 18g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Fiber: 3g | Sugar: 3g