One Active Ingredient Socca

One Active Ingredient Socca! Incredible, crispy, golden brown, flaky flatbread that needs simply ONE component. Simply blend, put, bake, and done.

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Hey there and welcome and I more than happy to report that, yes! you CAN make the most fantastic, crispy, golden brown, flaky, bready, flexible dipping/ scooping/ rolling/ topping flatbread called socca with simply one component.

Thank you for asking.

Socca is brand name brand-new to me since a couple of months back when some pals made it for us. It is type of like a thinner, more crispy naan, or a thicker, more crispy tortilla. It’s French, I think? It’s what I’m dipping in my chili because very first picture. Due to the fact that I make certain the French would like that?

Socca in a cast iron pan.

Socca is:

I understand the sticklers are out there, and yes, technically, it’s 4 active ingredients. However there’s an excellent opportunity that water, olive oil, and salt are currently in your kitchen, right?

So our particular component focus is on this person: CHICKPEA FLOUR.

Chickpea flour.

I have actually been greatly affected by my buddy Melissa and her Minimalist Kitchen area motion, and purchasing a various/ new-to-me component simply for one dish (like chickpea flour for socca) is not how I roll.

However I make exceptions to that new-ingredient guideline. Such as:

And now, chickpea flour for socca.

Here we go. You all set?

How To Make Socca:

Socca batter in a bowl.

Blend your (generally one) active ingredients together.

Now, put into a pan with hot oil.

Socca batter in a cast iron pan.

Bake, and done.

Socca baked in a cast iron pan.

You people, I might note practically every Pinch of Yum dish here as something that socca would go completely with. Soups, salads, covers, bowls … the entire refrigerator, practically?

Up until now, I have actually utilized socca as my scooper for this ancho turkey chili, a good little side-carb-action for these roasted veg bowls with green tahini, a salad-crisper for this avocado kale caesar, and an outstanding dipper for this ludicrous tomato soup.

Or there’s constantly the eat-it-straight-out-of-the-hot-pan alternative. Golden brown flaky fragments all over your t-shirt, that mix of crispy and bready in each bite, and melt-in-your-mouth tasty taste … difficult yes.

One component socca, here you come.

Have A Look At Our Video For How To Make One-Ingredient Socca:

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A person breaking off a piece of socca baked in a cast iron skillet.

One Active Ingredient Socca

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One Active Ingredient Socca! Incredible, crispy, golden brown, flaky flatbread that needs simply ONE component. Simply blend, put, bake, and done!



  1. Preheat oven to 450 degrees.
  2. Blend all active ingredients till smooth.
  3. Pour 1-2 tablespoons extra olive oil into a big cast iron frying pan. Pop the frying pan in the oven for 5 minutes to warm the oil. (See notes on frying pan sizing.)
  4. Put the batter into the hot, oiled pan and swirl to spread out uniformly throughout the pan. Depending upon pan size, you may wish to do this in 2 batches (see notes). Bake for 15-18 minutes, till golden and crispy around the edges. Annnnd you’re done! Best of luck not consuming the entire hot, crispy thing in one sitting!


Pan size: The size of your cast iron considerably affects completion item and how thick/ thin/ crispy it will be. I utilized a 10-inch cast iron frying pan and I really divided the batter in half and made 2 different soccas in order to get them additional thin and crispy. In theory, you might put all of the batter in and prepare everything in one shot. However individual choice: those crispy, thin edges are whatever. So I choose to divide it into 2 batches when dealing with my 10-inch cast iron frying pan.

Pan type: I have actually just utilized my cast iron for this. I believe it might deal with another oven-safe frying pan however I have actually not attempted it. Let us understand in the remarks if you attempt it!

Keywords: socca, socca bread, chickpea flour bread

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