Gluten Free Socca Chickpea Flatbread
Socca is a centuries-old street food from the south of France, and it just so happens to be naturally free of wheat or any grain-based flour. The entire recipe is built on chickpea flour, which brings a nutty, slightly earthy flavor that no all-purpose substitute can replicate. A quick rest lets the batter hydrate fully, so the finished flatbread comes out tender in the center with genuinely crispy, golden edges — no gummy texture, no compromise. The broiler-and-cast-iron method is the real secret here, creating intense heat from above that blisters the surface beautifully in just a few minutes. Cumin and black pepper give it a warm, savory backbone, and the optional rosemary adds a fragrant herby note if you want to take it up a notch. Cut into wedges and served straight from the pan, this makes a stunning appetizer or a satisfying side for four people without a single ingredient that needs a label check.
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Learn more →Ingredients
4 servings
- 1 cup chickpea flour
- 1 cup warm water
- 3 tbsp olive oil, divided
- ½ tsp fine salt
- ½ tsp ground cumin
- ¼ tsp black pepper
- ¼ tsp fresh rosemary, finely chopped (optional)
Instructions
- 1
Whisk together the chickpea flour, warm water, 2 tbsp of the olive oil, salt, cumin, and black pepper in a mixing bowl until completely smooth with no lumps. Let the batter rest at room temperature for 30 minutes, until slightly thickened and the flour is fully hydrated.
- 2
Position an oven rack about 6 inches from the broiler element and preheat the broiler to high. Place a 12-inch cast iron skillet on the rack and heat it under the broiler for 5 minutes, until the pan is very hot.
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