Hey there my friend 
. If you love crispy, golden, and delicious flatbreads, you’re going to love this one. This is the easiest socca recipe ever because it uses just ONE ingredient. No need to mix a bunch of things—just one flour, some water, and heat, and you’re good to go.
And the best part? It’s naturally gluten-free, protein-packed, and can be used as a wrap, a pizza base, or a side for soups and salads.
Let me show you how to make it.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Mixing bowl
- Whisk
- Non-stick skillet or cast-iron pan
- Spatula
- Measuring cups
- Ladle
Important Info
- Servings: 4 small soccas
- Estimated Cost to make this recipe: Less than $2
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total time: 15 minutes
- Calories per serving: Around 100 calories per small socca
- Cook method: Stovetop
- Season: All seasons
- Courses: Appetizer, Side Dish, Snack
- Cuisine: Mediterranean
- Diets: GlutenFreeDiet, VeganDiet, VegetarianDiet
How to Make One Ingredient Socca
Now I am going to tell you what ingredient you need to make this socca and how to make it.
Ingredient You Need
- 1 cup chickpea flour (also called gram flour or besan)
Alternative Ingredients
If you do not have the ingredient I listed above, do not worry. You can swap it out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Chickpea flour | Lentil flour or pea flour |
Instructions
- In a mixing bowl, add the chickpea flour and slowly pour in 1 cup of water while whisking. Keep mixing until you get a smooth, lump-free batter. Let it rest for 5 minutes.
- Heat a non-stick skillet or cast-iron pan over medium heat. Lightly grease it if needed.
- Once hot, pour a ladleful of the batter into the pan and swirl it around to form a thin pancake.
- Cook for 3-4 minutes until the edges look set and the bottom is golden brown.
- Flip with a spatula and cook for another 2-3 minutes until fully cooked.
- Remove from the pan and repeat with the remaining batter.
Helpful Tips
- For extra crispiness, let the batter rest for 15-30 minutes before cooking.
- For a thinner socca, add a bit more water to the batter.
- Use a well-heated pan to prevent sticking and get a crispy texture.
- Don’t flip too early or the socca may break apart. Wait until the edges lift easily.
What to Serve with One Ingredient Socca
This socca is so versatile. You can eat it plain or serve it with:
- Hummus or other dips
- Fresh salad
- Grilled vegetables
- Cheese and olives
- As a wrap with fillings
How Do You Serve the Recipe?
Socca is best served warm. You can cut it into wedges like a pizza or fold it like a wrap. A wooden board or a simple plate works great for serving.
Where Do You Serve This Recipe the Most?
This is perfect for:
- Picnics – Easy to pack and eat with dips.
- Quick meals – You can whip it up in minutes.
- Dinner parties – A great appetizer or side dish.
- Gluten-free diets – Since it’s naturally gluten-free, it’s a good bread alternative.
Storage
Short-term Storage (Room Temperature)
- Store leftovers in an airtight container at room temperature for up to 1 day.
Refrigeration
- Wrap the socca in foil or a resealable bag and store in the fridge for up to 3 days. Reheat in a dry pan or oven before serving.
Freezing
- Stack socca with parchment paper between each one and freeze in a zip-top bag for up to 2 months. Reheat in a skillet or oven straight from frozen.
Frequently Asked Questions
Can I make socca without chickpea flour?
Yes, but you need a flour with similar binding properties. Lentil flour or pea flour are good substitutes.
Can I bake this instead of frying?
Yes, pour the batter into a greased ovenproof skillet and bake at 450°F (230°C) for 10-15 minutes.
Is this a family-friendly recipe?
Yes, it’s easy to make, and kids can enjoy it with dips or cheese.
Can I add other ingredients to the batter?
Yes, you can mix in herbs, spices, or minced garlic for extra flavor.
How do I make the socca softer?
Add more water to the batter and cook it at a lower heat for a shorter time.