Socca Flatbread Recipe

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To celebrate Thin From Within being back in stock, I’m sharing a few recipes from the book here on the blog. Click here to learn more about the book and find a copy at your preferred online or local retailer!

I love getting my creative juices flowing in the kitchen, but even after all my years behind the stove, I’m still not much of a baker. For this reason I turn to quick breads and no-fuss flatbread recipes, like this socca. If you’ve discovered that gluten isn’t your best friend, or are just looking for an easy starch to complete a meal, this flatbread is for you.

You can find this recipe (and many, many others!) in my book, Thin From Within!

Socca Flatbread from Thin From Within

Makes 1 thick or 2 thin 10-inch flatbreads


  • 1 cup chickpea flour (also labeled gram flour or besan)
  • 1 teaspoon sea salt
  • 2 teaspoons olive oil, plus more for drizzling


  1. Preheat the oven to 425 degrees
  2. Combine the chickpea flour, sea salt, olive oil, and 1 cup water in a bowl, stir, and let sit for 30 minutes
  3. Place a large cast-iron skillet in the oven to warm up for 10 minutes
  4. Add an additional drizzle of olive oil to the batter, then stir in the ingredients for the variation of your choice
  5. Add a drizzle of olive oil to your pan before adding the socca mixture. If making two thin flatbreads, carefully pour half the batter into the hot cast-iron pan in the oven. If making one thick flatbread, pour all the batter into the pan
  6. Bake for 10 to 15 minutes, until the edges begin to brown. Repeat to make a second thin pancake, if needed
  7. Use a spatula to remove the flatbread from the skillet. Slice and serve. You can enjoy as is or use like gluten-free pizza crust


  • Garlic Leek: 1⁄2 cup chopped leek, sautéed in oil or butter; 1 tablespoon garlic powder
  • Cheezy Rosemary: 1 tablespoon nutritional yeast, 1 tablespoon chopped fresh rosemary
  • Cinnamon Raisin: 1⁄4 cup raisins, 1 teaspoon ground cinnamon

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