One Ingredient Socca Recipe - Pinch of Yum
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One Ingredient Socca

41 reviews / 4.8 average

One Ingredient Socca! Amazing, crispy, golden brown, flaky flatbread that requires just ONE ingredient. Just mix, pour, bake, and done.

Hello and welcome and I’m happy to report that, yes! you CAN make the most amazing, crispy, golden brown, flaky, bready, versatile dipping / scooping / rolling / topping flatbread called socca with just one ingredient.

Thank you for asking.

Socca is brand new to me as of a few months ago when some friends made it for us. It is kind of like a thinner, more crispy naan, or a thicker, more crispy tortilla. It’s French, I believe? It’s what I’m dipping in my chili in that first photo. Because I’m sure the French would love that?

Socca in a cast iron pan.

Socca is:

  • golden and crispy
  • nice and thin
  • still bready enough to not feel like a cracker
  • embarrassingly easy
  • gluten free
  • my new obsession

I know the sticklers are out there, and yes, technically, it’s four ingredients. But there’s a very good chance that water, olive oil, and salt are already in your pantry, right?

So our singular ingredient focus is on this guy: CHICKPEA FLOUR.

Chickpea flour.

I have been heavily influenced by my friend Melissa and her Minimalist Kitchen movement, and buying a different / new-to-me ingredient just for one recipe (like chickpea flour for socca) is not how I roll.

But I make exceptions to that new-ingredient rule. Such as:

And now, chickpea flour for socca.

Here we go. You ready?

How To Make Socca:

Socca batter in a bowl.

Whisk your (basically one) ingredients together.

Now, pour into a pan with hot oil.

Socca batter in a cast iron pan.

Bake, and done.

Socca baked in a cast iron pan.

You guys, I could list almost every Pinch of Yum recipe here as something that socca would go perfectly with. Soups, salads, wraps, bowls… the whole fridge, pretty much?

So far, I’ve used socca as my scooper for this ancho turkey chili, a nice little side-carb-action for these roasted veg bowls with green tahini, a salad-crisper for this avocado kale caesar, and an excellent dipper for this ridiculous tomato soup.

Or there’s always the eat-it-straight-out-of-the-hot-pan option. Golden brown flaky shards all over your shirt, that mix of crispy and bready in each bite, and melt-in-your-mouth savory flavor… hard yes.

One ingredient socca, here you come.

Check Out Our Video For How To Make One-Ingredient Socca:

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A person breaking off a piece of socca baked in a cast iron skillet.

One Ingredient Socca

  • Author: Lindsay
  • Total Time: 25 minutes
  • Yield: 4 1x


One Ingredient Socca! Amazing, crispy, golden brown, flaky flatbread that requires just ONE ingredient. Just mix, pour, bake, and done!


Units Scale
  • 1 cup chickpea flour (affiliate link)
  • 2 tablespoons olive oil (and extra for the pan)
  • 3/4 teaspoon salt
  • 1 1/4 cups water


  1. Preheat oven to 450 degrees.
  2. Whisk all ingredients until smooth.
  3. Pour 1-2 tablespoons additional olive oil into a large cast iron skillet. Pop the skillet in the oven for five minutes to heat the oil. (See notes on skillet sizing.)
  4. Pour the batter into the hot, oiled pan and swirl to spread evenly across the pan. Depending on pan size, you might want to do this in two batches (see notes). Bake for 15-18 minutes, until golden and crispy around the edges. Annnnd you’re done! Good luck not eating the whole hot, crispy thing in one sitting!


Pan size: The size of your cast iron greatly impacts the end product and how thick / thin / crispy it will be. I used a 10-inch cast iron skillet and I actually split the batter in half and made two separate soccas in order to get them extra thin and crispy. In theory, you could pour all of the batter in and cook it all in one shot. But personal preference: those crispy, thin edges are EVERYTHING. So I prefer to split it into two batches when working with my 10-inch cast iron skillet.

Pan type: I have only used my cast iron for this. (affiliate link) I think it could work with another oven-safe skillet but I have not tried it. Let us know in the comments if you try it!

How To Clean a Cast Iron Pan After Cooking: (My Go-To, Everyday Method)

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Side
  • Method: Bake
  • Cuisine: French

Keywords: socca, socca bread, chickpea flour bread

Link above is an affiliate link!

One More Thing!

This recipe is part of our collection of easy baking recipes. Check it out!

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    1. Pinch of Yum Logo

      That’s because it’s not quite right. Look for an authentic socca recipe from Nice, France.

    2. Pinch of Yum Logo

      I had the same thought until I saw the chickpea flour. If you didn’t want to be vegetarian you could always use bacon grease in the pan…

  1. Pinch of Yum Logo

    That looks amazing! I’ve always liked cornbread w/chili, but this sounds very intriguing. I love the idea of the thin, crispy version.

    1. Pinch of Yum Logo

      Hi Sara! A lot of people online have mentioned using it for pizza, so it could definitely work! We’d probably recommend baking it for longer to make sure it’s really crispy.

    2. Pinch of Yum Logo

      Saw the post and knew I needed to make this ASAP. Just finished making it and it’s amazing! I Put some avocado on top for lunch, but it’s also amazing plain!

  2. Pinch of Yum Logo

    Does this specifically need to be chickpea flour? Would another gluten-free flour work?

  3. Pinch of Yum Logo

    I am HOPELESS (as in, I’ve given up) with cast iron….but I’m going to try this in my 12 inch Lagostina non-stick skillet. If it works, I can envision myself using this for everything under the sun. ♥

    1. Pinch of Yum Logo

      Google on how to season a cast iron skillet with flax seed oil. It will change the way you think about cast iron!!

  4. Pinch of Yum Logo

    I know this recipe as Farinata which originates from Italy! It seems they are the same, but the Farinata recipe I had said you had to leave it overnight once the batter was mixed – this messed with my spontaneous mojo! So I’m going to give this a go … I made it with a pinch of smoked paprika and chestnut mushrooms (sautéed before adding the batter to the pan) and it was Lush!!

  5. Pinch of Yum Logo

    I’m excited to try this! I read about it in a british chick lit book I just finished. The main character is a baker. I was going to look it up and then here you are with a recipe! Are you reading over my shoulder? Just kidding.

  6. Pinch of Yum Logo

    Excited to give this recipe a try. Coincidentally I ordered some chick pea flour from Thrive Market for another recipe I want to test. Thanks for sharing!

  7. Pinch of Yum Logo

    I love socca! It’s popular in both France and Italy…they fight over its origins. Regardless of where it was invented, it’s an amazing treat. I usually make the batter the night before and let it sit overnight and fry it in the morning. I love adding spice and very finely chopped aromatic into the mixture too. My favourite is curry socca or Italian herbs and garlic.

  8. Pinch of Yum Logo

    I would love to try this, but I don’t own a cast iron skillet. Would this work in another pan?

  9. Pinch of Yum Logo

    Socca is amazing — I’ve never seen it in the US before, though! I first had it in the South of France, fresh from a market stall on the Mediterranean. It is absolutely a delicacy and a street food there! I am so excited to try making my own here — thank you for the reminder of good travel memories 🙂

    1. Pinch of Yum Logo

      Made this to go with chili tonight – the hubs LOVED it, but it was a bit rich for me. Loved the taste but couldn’t eat the whole pan (which should prob be a good thing!) I used EVOO, maybe it would be less rich with regular olive oil?

  10. Pinch of Yum Logo

    I have a friend who made what she called pakoras with chickpea flour. There are multiple variations but one is with a potato filling sandwiched between bread slices, dipped in chickpea batter and deep fried. Another version is to cut up veggies (onions, peppers, potatoes), mix with garam masala and chickpea flour to make fritters and fry them. Both are delicious uses of chickpea flour.

  11. Pinch of Yum Logo

    Forget gluten-free, this is grain free! That means I could eat this – a game changer indeed! Thank you

  12. Pinch of Yum Logo

    This was posted with perfect timing as I needed some food inspiration to bulk up our leftover soup dinner so my husband wouldn’t be starving an hour later. I’m gluten-free so that ruled out the normal crusty bread, but I happened to have a bag of chickpea flour in my pantry. I’ve been meaning to make socca for awhile so this was a great reminder! I had a little trouble with it sticking in my cast iron pan, but it still tasted great. My husband inhaled it and asked what other dinners we could have it with. Thanks for the winner!

    1. Pinch of Yum Logo

      I have successfully used my enamel dutch oven for a couple of recipes that have called for a cast iron skillet. It seems like it should work – and maybe with less of a chance of sticking, as one reader posted. I’m going to give it a try!

  13. Pinch of Yum Logo

    If anyone is wondering, this recipe reduces well. I quartered it last night and made it in a 6″ cast iron skillet. Perfect single portion!

  14. Pinch of Yum Logo

    I love Socca so much! It’s such a great alternative for gluten free eaters. Thanks for reminding me how tasty this is…I need comfort food for this winter. Can you believe it is snowing again today here in Minnesota? Gah! Happy Tuesday to you!

    1. Pinch of Yum Logo

      I tried it just minutes ago in s different skillet, worked great! I heated as recommended. I will definetly make again! Loved it!

  15. Pinch of Yum Logo

    hmmm… mine came out stuck to my 10-inch cast iron, and it was super bland despite the addition of cilantro, cumin and chile powder. I’ve never been disappointed by a recipe on this site before (LIKE EVER!) – any suggestions on what went wrong?

  16. Pinch of Yum Logo

    I have seen in other websites (Minimalist Baker for example) that you can change the ingredients from US Customary to Metric by just clicking one button. So helpful! What about Pinch of Yum doing the same? Would that be possible?

  17. Pinch of Yum Logo

    This was delish, and so easy! Added some rainbow pepper and garlic granules, very nice, ate it with turkey chili. I cooked half the quality in a 7 inch glass casserole dish and it turned out fine, it stuck a little in the middle but I think another couple of minutes cooking would have sorted that out, but I was too impatient, lol. I think I’ll be making this again tomorrow. 😀

  18. Pinch of Yum Logo

    Hi Lindsay and Co,
    I made this tonight AND it was amazing, simple, delicious, comfort food. I plonked the whole lot in a big oven friendly pan (Swiss Diamond) just as instructed and it turned out perfect, crispy around the edges and soft and tender in the middle. Hubby loved it so much, I felt like a genius❤️Fi

    1. Pinch of Yum Logo

      Is it possible to use canned chickpeas or dried chickpeas and grind to make flour? I don’t have any flour available