Hello and welcome and I’m happy to report that, yes! you CAN make the most amazing, crispy, golden brown, flaky, bready, versatile dipping / scooping / rolling / topping flatbread called socca with just one ingredient.
Thank you for asking.
Socca is brand new to me as of a few months ago when some friends made it for us. It is kind of like a thinner, more crispy naan, or a thicker, more crispy tortilla. It’s French, I believe? It’s what I’m dipping in my chili in that first photo. Because I’m sure the French would love that?
- golden and crispy
- nice and thin
- still bready enough to not feel like a cracker
- embarrassingly easy
- gluten free
- my new obsession
I know the sticklers are out there, and yes, technically, it’s four ingredients. But there’s a very good chance that water, olive oil, and salt are already in your pantry, right?
So our singular ingredient focus is on this guy: CHICKPEA FLOUR.
I have been heavily influenced by my friend Melissa and her Minimalist Kitchen movement, and buying a different / new-to-me ingredient just for one recipe (like chickpea flour for socca) is not how I roll.
But I make exceptions to that new-ingredient rule. Such as:
And now, chickpea flour for socca.
Here we go. You ready?
How To Make Socca:
Whisk your (basically one) ingredients together.
Now, pour into a pan with hot oil.
Bake, and done.
You guys, I could list almost every Pinch of Yum recipe here as something that socca would go perfectly with. Soups, salads, wraps, bowls… the whole fridge, pretty much?
So far, I’ve used socca as my scooper for this ancho turkey chili, a nice little side-carb-action for these roasted veg bowls with green tahini, a salad-crisper for this avocado kale caesar, and an excellent dipper for this ridiculous tomato soup.
Or there’s always the eat-it-straight-out-of-the-hot-pan option. Golden brown flakey shards all over your shirt, that mix of crispy and bready in each bite, and melt-in-your-mouth savory flavor… hard yes.
One ingredient socca, here you come.
One Ingredient Socca! Amazing, crispy, golden brown, flaky flatbread that requires just ONE ingredient. Just mix, pour, bake, and done!
- 1 cup chickpea flour (affiliate link)
- 2 tablespoons olive oil (and extra for the pan)
- 3/4 teaspoon salt
- 1 1/4 cups water
- Preheat oven to 425 degrees.
- Whisk all ingredients until smooth.
- Pour 1-2 tablespoons additional olive oil into a large cast iron skillet. Pop the skillet in the oven for five minutes to heat the oil. (See notes on skillet sizing.)
- Pour the batter into the hot, oiled pan and swirl to spread across the pan (like a crepe). Bake for 15-18 minutes, until golden and crispy around the edges. Annnnd you’re done! Good luck not eating the whole hot, crispy thing in one sitting!
Pan size: The size of your cast iron greatly impacts the end product and how thick / thin / crispy it will be. I used a 10-inch cast iron skillet and I actually split the batter in half and made two separate soccas in order to get them extra thin and crispy. In theory, you could pour all of the batter in and cook it all in one shot. But personal preference: those crispy, thin edges are EVERYTHING. So I prefer to split it into two batches when working with my 10-inch cast iron skillet.
- Category: Side
- Method: Bake
- Cuisine: French
1792.5 g453.7 mg12 g13.3 g2.5 g5.1 g0 mg
Link above is an affiliate link!