Socca (Italian Chickpea Flatbread)
Socca (French), torta di ceci or farinata (Italian), is a type of flatbread made from chickpea flour. See also: Calentita
Ingredients
- 300 g (2 cups) chickpea flour
- 500 ml (2 cups) water
- 2 tbsp olive oil
- 1 tsp salt
- Black pepper to taste; 2–3 decent grinds of a grinder should do
Ingredients for 16 servings (835 g) · the original recipe
Method
- 1
Heat oven as high as it can go—around 300°C / 570°F is traditional, but do whatever your oven can manage that gets close to this. If using a cast-iron pan, get it into the oven at the start so that it is hot when the batter goes into it.
Oven - 2
Whisk all the ingredients together well, ensuring there are no lumps. This should make a very thin, easy-to-pour batter.
- 3
Once the oven is up to temperature, pour some of the batter into the hot pan or onto the plaque, and put into the oven for 8–9 minutes at 300°C / 570°F, or 13–15 minutes at 250°C / 480°F. With a 50 cm plaque or pan, cook half the batter at a time—the batter should cover the plaque or pan very thinly.
Oven - 4
Remove from the oven and cut into triangular wedges. Serve hot.
Oven - 5
Repeat for the rest of the batter.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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