Socca

A chickpea-flour flatbread from Nice, blistered in a screaming-hot oven until crisp at the edges and custardy within. Socca is naturally gluten-free street food at its simplest and best. Tear, sprinkle with pepper, and eat immediately.

Prep time

10 mins

Cook time

15 mins

Total time

45 mins

Servings

6 servings

Calories

280

Ingredients

• 250g chickpea flour (besan)
• 750ml lukewarm water
• 80ml extra-virgin olive oil, plus more for the pan
• 1 teaspoon fine sea salt
• 1/2 teaspoon black pepper, plus extra to serve
• 1 teaspoon ground cumin (optional)
• 1 tablespoon chopped fresh rosemary (optional)
• Lemon wedges, to serve

Instructions

1. Whisk the chickpea flour with the water until completely smooth, then whisk in the olive oil, salt, and pepper.
2. Rest the batter for at least 30 minutes (up to 12 hours in the fridge) — this hydrates the flour for a tender result.
3. Place a heavy oven-safe skillet or pizza pan in the oven and preheat to its maximum, at least 250°C.
4. Add a slick of olive oil to the screaming-hot pan, then pour in just enough batter to coat the base thinly.
5. Bake for 10 to 12 minutes until the edges are deeply browned and blistered.
6. Slide the socca onto a board, crack over extra black pepper, and add rosemary or cumin if using.
7. Cut into wedges and serve immediately with lemon wedges.
8. Repeat with the remaining batter — socca waits for no one.

Pro tips

• The oven and pan must be brutally hot — this is the whole secret.
• Pour the batter thin; thick socca turns gummy instead of crisp.
• Resting the batter improves the texture dramatically.
• Serve within minutes of baking — socca does not wait.

Frequently asked questions