While flipping through my most recent edition of National Geographic Traveler I came across this 1-page article on Socca (chickpea flour crepes). Seeing as the picture indicated that this Socca (which I had never heard of before) was a food, I decided to read on. The ingredient list was simple: chickpea flour, water, olive oil, salt. The intent seemed ideal: to be in rough shards, eaten with your fingers. How could I go wrong? So I tried it.

The batter is fairly thin- much like crepe. There are several options for cooking these- under a broiler (in a fry pan), on a very hot baking stone, stove top. I opted to make my first three on a baking stone, preheated in a 500 degree oven, and the last in a cast iron pan so that I could see the difference.

I served these as a gluten-free flatbread type of side to lemon-pepper chicken and green salads topped with crispy-fried mushrooms, roasted red peppers and cheddar cheese.


  • 2 cups chickpea flour
  • 2 cups water
  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves, pressed
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon salt (or more if you really want to taste it)


  1. Whisk together the chickpea flour, water, olive oil, garlic, thyme, and salt. Let stand for at least 30 minutes and up to several hours
  2. Preheat your oven to 500 degrees with a baking stone in it
  3. Give the batter a quick whisk and ladle a quarter of it into the skillet
  4. Switch the oven to Broil and let it go for 5-10 minutes, until the top is browned and the socca is cooked in the middle (yet still tender) and crispy around the edges. Use a spatula to remove it from the stone
  5. Repeat to make the additional flatbreads