JOIN! 12 Weeks for $1

Chickpea Flour Flatbread (Socca)

4 10-inch crepes

30 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Chickpea flatbreads are known as socca in France, or as farinata in Italy. Some versions are thicker than others, but all are made with chickpea flour and olive oil. Ours are thin and get great flavor from the rich browning they attain in the skillet. You can serve socca hot from the pan, but they're also delicious at room temperature. To turn them into a light meal, offer an olive and roasted pepper relish or spinach, grape and feta salad alongside.


10-inch crepes


Don’t use cool water. We found that warm water created a thicker batter, which resulted in better-textured flatbreads. After adding the oil to the batter, don't overmix; you should be able to see beads of oil suspended in the batter. This also helped the flatbreads cook up with a light, delicate texture.

30 minutes


  • 165

    grams (1½ cups) chickpea flour

  • 2

    teaspoons kosher salt


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

kyle n.
December 7, 2022
Ties together odds and ends
The base recipe has saved me from takeout so many times when I've realized that I can combine it with leftovers I already have. Leftover veggies and a little bit of cheese? Grate the cheese over after the flip and fold it quesadilla-ish, serve it next to the reheated veg (grilled radicchio doesn't look good left over, but tastes great). Leftover salad? If undressed, do a quick a vinaigrette and put it over the top, but a dressed salad like leftover roasted sunchoke and greens is great as-is. Odds and ends of meat or meatballs? Put that over the top and mix up a little yogurt or tahini sauce. None of those would make it onto the pages of the magazine, but the versatility is unbeatable.
Lalit S.
June 9, 2022
Simple and delicious
Such a simple recipe that can be prepared in a matter of minutes. Can be made thin or thicker as to pair with a wide range of meats, chesses or veggies. Will become a regular addition for me.
Rosa K.
February 3, 2023
Socca Recipe
Way too much salt and oil. I searched for this recipe in another venue and it only asked for 1/2 teaspoon of salt and 2 tablespoons of oil. Also let the batter rest for at least 30 minutes. Your recipe is salty and greasy.
Johanna W.

Delish! Don't use a metal spatula on a non-stick though!