Socca Flatbreads

Whenever I ask someone on a grainfree diet what the one thing they miss eating most is, the answer is inevitably bread!  I’m no different!  I spend a great deal of time in the kitchen coming up with bread alternatives.  I have Grain Free Sandwich Bread, Foccacia and CornBread recipes on the blog already and now I have Socca Flatbreads to add to the list!  Crispy and crunchy, they are perfect for dipping or topping and they pretty much go with anything!Socca Flatbreads by Emma Eats & Explores - Grainfree, Glutenfree, Refined Sugarfree, Dairyfree, Low Carb, Vegetarian & Vegan

The idea for Socca Flatbreads all began when I was gifted a packet of Chickpea Flour from Indigo Herbs.  It wasn’t an ingredient that I was very familiar with.  I’d heard about it before but never cooked with it so I did some research and found that it makes a great bread.  Socca originates in Nice, France which surprised me as I’d assumed it was a Middle Eastern dish.  In Nice it is often eaten as an appetiser with a cool, crisp glass of Rosé wine.  Sounds like utter heaven to me.

And the best bit? Socca Flatbreads are so easy to make.  Containing just 3 ingredients, plus some seasoning and whatever toppings you fancy, they take less than 10 minutes to cook. Perfect for a quick and easy lunch or light dinner!

Turn on the grill (broiler) section of your oven.


Add a tablespoon of olive oil to the frying pan and heat the pan on high to get the oil really hot.  While the oil is heating, mix together the chickpea flour and the water.  Make sure you mix it thoroughly to remove any lumps.  Season the batter with salt and pepper.

Once the oil is heated, carefully pour or spoon half of the batter into the frying pan.  Spread it out using the back of the spoon so that the whole base of the pan is covered.  Then place the pan under the grill for about 6-8 minutes flipping halfway through when the top starts to brown.  You are looking for a slight charring so the Socca Bread browns under the grill.

Once both sides are golden brown, remove from the pan and allow to cool.  Then you can cut it into slices for dipping or top with whatever ingredients are your favourite.

I topped one with goat’s cheese, red chard and chives and a drizzle of olive oil.  The other one I used cherry tomatoes, red onion and coriander.  There are so many different flavour combinations you could use.  A garlic version is definitely in my future as well as a mozzarella and roasted vegetables one.Socca Flatbreads by Emma Eats & Explores - Grainfree, Glutenfree, Refined Sugarfree, Dairyfree, Low Carb, Vegetarian & Vegan

These Socca Flatbreads are so versatile.  I would also use them as a substitute for naan or pitta.  You could add different spices to the batter.  A turmeric Socca flatbread would go well with a yoghurt and cucumber topping or maybe even a chilli flatbread?  Smoky paprika flatbread to dip into the garlic oil of Gambas Al Ajillo, the options really are endless.

I’m also thinking about creating a larger version and using it as a pizza base.  I’m sure tiny versions used as blinis would work well as canapés too.  What would be your favourite topping for a flatbread?  Leave me your version in the comments!Socca Flatbreads by Emma Eats & Explores - Grainfree, Glutenfree, Refined Sugarfree, Dairyfree, Low Carb, Vegetarian & Vegan

Print Recipe
Socca Flatbreads Yum
Socca Flatbreads by Emma Eats & Explores - Grainfree, Glutenfree, Refined Sugarfree, Dairyfree, Low Carb, Vegetarian & Vegan
Prep Time 5 mins
Cook Time 6-8 mins
Servings
flatbreads
Ingredients
Prep Time 5 mins
Cook Time 6-8 mins
Servings
flatbreads
Ingredients
Socca Flatbreads by Emma Eats & Explores - Grainfree, Glutenfree, Refined Sugarfree, Dairyfree, Low Carb, Vegetarian & Vegan
Instructions
  1. Turn on the grill (broiler) section of your oven.
  2. Heat 1 tbsp of olive oil in the frying pan on high to get the oil really hot. 
  3. Meanwhile mix together the chickpea flour and the water well to ensure there are no lumps.
  4. Season with salt and pepper.
  5. Once the oil is really hot, carefully pour or spoon half of the batter into the frying pan. 
  6. Spread it out using the back of the spoon so that the whole base of the frying pan is covered.
  7. Place the pan under the grill for about 6-8 minutes. Flip the flatbread halfway through when the top starts to brown. (You are looking for a slight charring to the top of the flatbread).
  8. Once both sides are golden brown, remove from the pan and allow to cool. 
  9. Cut it into slices for dipping or top with whatever ingredients are your favourite.
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Thanks to Indigo Herbs for sponsoring this post.  They are an online shop for healthy ingredients, superfoods, vitamins, essential oils and even beauty products.  Go to their website to buy chickpea flour for this recipe and see all the other great products they have online.

Dietary & Allergy Information for Socca Flatbreads

These Socca Flatbreads are Grain-Free, Gluten-Free, Dairy-Free & Refined-Sugar Free.  Also suitable for Vegan, Vegetarian & Low Carb diets.

See my Products Page for Ingredients & Bakeware that I recommend.

Pin it for laterSocca Flatbreads by Emma Eats & Explores - Grainfree, Glutenfree, Refined Sugarfree, Dairyfree, Low Carb, Vegetarian & Vegan

15 Comments Add yours

  1. Annie says:

    I really feel like making these to dip into a baked camembert! yum!

  2. Tara says:

    Looks delicious! For Trim healthy mama, I tried making different breads, similar to Keto Breads, I haven’t been able to bake any that turned out though, my oven cooking time would be drastically different than the recipe. But I love the idea. Thanks for sharing!

    1. emmaeatsandexplores says:

      This just uses the grill so no problem if your oven is drastically different!

  3. Luci Cook says:

    This looks so tasty and really easy to make. I know my mom would love it.

  4. Sharon says:

    What a great grain free alternative for flatbread lovers. Great for lunch or on the side of a main dish.

  5. Carol Hall says:

    Hi Emma, I’ve been following SCD which doesn’t allow chickpea in any form but as I’m feeling better (and I don’t have an IBD diagnosis) this would be an easy and light form of bread alternative to try. I think I’d make it into a mini pizza because I love cheese! I have bought chickpea flour in Asda’s World Food aisle in the past – the Indian women use it a lot in their cooking.
    And to make you smile – I had to make my grandson some of your gorgeous fudge when they came to stay last week-end. He asks for it in advance now!
    Carol

    1. emmaeatsandexplores says:

      Hi Carol
      I too follow most of the SCD guidelines but find that legumes, cacao and a few other things like coconut water etc don’t cause me any problems. The Socca is a revelation. I love pizza so much bit it takes so long to make cauliflower pizza bases etc. These can be made in about 10 mins and I’m pretty sure they’d freeze well too if you made a big batch!
      Glad your grandson is loving the fudge! It’s my dad’s favourite too!

  6. Ooh! I had Socca at a restaurant called Nizza recently in NYC and it was delicious! Can’t wait to try this.

  7. Sara says:

    It’s so true–as gluten-free, I miss breads. Not all the time but once in a while. These look great and easy to do. Definitely want to give them a try!

  8. This looks great! Ive been searching for a yummy gluten free recipe!

  9. ZyraKuma says:

    Yum that looks so good and easy to make! Going to try it out.

  10. Kim says:

    How lovely it is and seems like a great option to fill the bread cravings. It has me thinking of making my own chickpeas flour.

  11. Patricia @ Grab a Plate says:

    I love socca flatbreads! There are so many options to enjoy them with! Yours look great!

  12. confettiandbliss says:

    Wow! I love this easy recipe for socca flatbreads. There are so many delicious ways to top flatbreads. I love the beautiful way you topped yours!

  13. this looks amazingggg! I want to try some right now!!

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