This recipe is culinary magic. With just flour, water, and olive oil, you can create a restaurant-quality bread that is naturally gluten-free and vegan. This gluten free chickpea flatbread, often known as Socca in France or Farinata in Italy, is crispy on the edges and beautifully tender inside.
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It is the perfect simple chickpea flatbread to serve alongside a salad, dip into hummus, or slice up for an appetizer.
If you are looking for a chickpea flatbread recipe that requires zero kneading and no yeast, you have found your new favorite side dish.
A Little Story About This Dish
I used to be intimidated by homemade bread until I discovered Socca. I was looking for a healthy alternative to wheat bread that didn’t taste like cardboard. I remembered seeing a chickpea bread recipe Jamie Oliver made once, where he cooked it in a wood-fired oven.
I wanted to recreate that rustic char without a fancy oven. I found that using a cast iron skillet under the broiler mimics that intense heat perfectly.
Now, this gluten free chickpea flatbread is a weekly staple in my kitchen. It takes minutes to whisk together and tastes like a savory, nutty pancake.
Get Ready to Cook!
You are about to make the easiest bread of your life. This method relies on a very hot pan and a high-heat broiler to create that signature blistered top.
What to Expect
Time: 30 minutes rest, 8 minutes cook.
Difficulty: Very Easy.
Before You Begin
The secret to this gluten-free chickpea flour bread is the resting time. Allowing the batter to sit for 30 minutes lets the flour fully hydrate, which eliminates any gritty texture.
While you can make a chickpea flour flatbread stovetop style like a pancake, using the oven broiler creates a better crust.
If you enjoy Indian cuisine, this has a similar vibe to a chickpea flour flatbread indian style pudla, but thicker and more substantial.
The Heart of the Dish: Ingredients You’ll Need
Here are the simple ingredients for your gluten free chickpea flatbread.
| Ingredient | Amount |
| Chickpea Flour | 1 cup (4 1/2 ounces) |
| Water | 1 cup |
| Extra-Virgin Olive Oil | 1 1/2 tablespoons (plus more for pan) |
| Kosher Salt | 1/2 teaspoon |
| Za’atar (Optional) | 1 teaspoon |
Let’s Get Cooking! Step-by-Step Guide
Follow these steps for a perfect golden crust.
1. Make the Batter:
In a medium bowl, whisk together the chickpea flour, water, 1 1/2 tablespoons of olive oil, and salt. Whisk until the mixture is completely smooth and lump-free.
2. Rest the Batter:
Let the batter sit at room temperature for 30 minutes. This is crucial for the texture.
3. Heat the Pan:
While the batter rests, arrange your oven rack about 6 inches below the broiler. Preheat the oven to 450°F. About 5 minutes before the resting time is up, place a 10-inch cast-iron skillet into the oven. Switch the oven to the “Broil” setting to get the skillet scorching hot.
4. Pour and Sizzle:
Carefully remove the hot skillet from the oven using oven mitts. Add about 1 teaspoon of oil and swirl it to coat the bottom. Pour the batter into the center of the hot pan. If needed, tilt the pan gently so the batter covers the entire surface.
5. Broil to Perfection:
Place the skillet back under the broiler. Cook for 5 to 8 minutes. You are looking for the top to blister and turn brown. The gluten free chickpea flatbread should be flexible in the center but have crispy edges. If it burns too fast, lower the rack.
6. Slice and Serve:
Slide a spatula under the flatbread to loosen it, then move it to a cutting board. Slice into wedges. Drizzle with a little fresh olive oil, sprinkle with black pepper, and top with Za’atar if you like.
Mastering the Dish: Pointers for Perfection & How to Store
Here are a few tips to make your flatbread amazing.
Pointers for Perfection
This gluten free chickpea flatbread is extremely versatile. You can add rosemary, cumin, or even chili flakes to the batter.
How to Store
This bread is best eaten warm right out of the skillet. However, you can store leftovers in the fridge for up to a week. To reheat, toast slices in a toaster oven or a dry skillet to bring back the crunch.
If you want to add variety to your gluten-free cooking, give these recipes a try:
- The Best Garlic Gluten Free Pizza Bread (Soft & Chewy!)
- 3-Ingredient Gluten Free Flatbread (No Yeast!)
- Gluten Free Lentil Bread
Gluten Free Chickpea Flatbread (Socca)
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Gluten Free Chickpea Flatbread (Socca) is a savory, nutty, and incredibly easy bread alternative. Made with simple pantry staples and a cast iron skillet, it yields a crispy crust and tender center. Perfectly vegan and healthy.
Ingredients
1 cup chickpea flour (4 1/2 ounces)
1 cup water
1 1/2 tablespoons extra-virgin olive oil (plus more for pan)
1/2 teaspoon kosher salt
1 teaspoon za’atar (optional, for topping)
Instructions
1. Whisk the chickpea flour, water, 1 1/2 tbsp olive oil, and salt in a bowl until smooth. Let rest for 30 minutes.
2. Arrange an oven rack 6 inches from the broiler and heat oven to 450°F. Place a 10-inch cast iron skillet in the oven and switch to broil to heat the pan for 5 minutes.
3. Carefully remove the hot skillet. Add 1 tsp oil to coat the bottom. Pour the batter into the center, tilting to coat the pan evenly.
4. Broil for 5 to 8 minutes, until the top blisters and browns. The edges should be crispy and the middle flexible. If browning too fast, lower the rack.
5. Remove from the pan with a spatula onto a cutting board.
6. Slice into wedges, drizzle with extra oil, and sprinkle with za’atar if desired.
Notes
Storage: Best eaten warm, but can be refrigerated for 1 week and re-toasted.
Batter Resting: Do not skip the 30-minute rest! It allows the flour to hydrate properly for the best texture.
Pan Safety: The handle will be extremely hot. Always use a good oven mitt.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Side Dish, Bread, Appetizer
- Method: Broiling, Cast Iron
- Cuisine: French (Socca), Italian (Farinata)
Nutrition
- Serving Size: 1 wedge
- Calories: 150
- Sugar: 2g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Your Burning Questions Answered!
Here are answers to common questions about this recipe.
1. Can I use canned chickpeas for this?
No, this recipe specifically requires chickpea flour (also known as garbanzo bean flour or besan). A chickpea flatbread with canned chickpeas would be a completely different texture, more like a hummus pancake, and requires a blender to make.
2. Why did my flatbread crack?
If the flatbread cracks, it might be overcooked, or the batter was too thick. Ensure you measure the water correctly. The resting period also helps the binding properties of the flour, preventing cracks in your gluten free chickpea flatbread.
3. Is this suitable for a grain-free diet?
Yes! Chickpea flour is made from ground beans (legumes), not grains. This makes this gluten free chickpea flatbread an excellent source of protein and fiber for those following grain-free or paleo-style diets.
Dig In & Enjoy!
You are ready to enjoy a rustic, savory treat that brings people together. Enjoy every bite of your homemade gluten free chickpea flatbread!
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