Socca trials and recipes

by Lori and Michelle on May 16, 2010

Hello luvs,

Yesterday was Michelle and I’s day off from the Insanity workout program. According to the calendar that is provided with the program gives Sunday as the day off but with our schedule we have absolutely no energy on Saturday therefore we had to switch the two days. But this morning we got up and did our cardio segment :) Sure did work-up a good sweat! I felt amazing! The cardio circuit that we did this morning was the same one you start the program with and by doing it the second time around I felt stronger. Well for the most part ;) It still was INSANE! Afterwards Michelle and I felt a little tight so we did some light stretching and then whipped up a delicious post-workout shake.

Today we wanted to finally share with all of you our socca experiments!

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Seriously Michelle and I have been obsessed with making socca. We can’t seem to get enough of the delicious garbanzo based flatbread/pancake. Now like I have mentioned before we have tried a variety of different combinations and have loved them all. I suggest you play around with the ingredients and ratios till you find the one you like most ;)

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Basic socca recipe (this is the recipe we came across the most in our research for making socca)!

  • 1 cup garbanzo bean flour
  • 1 cup water
  • 1 tsp salt
  • 2-4 tbsp oil (typical socca uses olive oil though we have been using coconut oil)

Now for the part that makes it real interesting is how to make it. From all our research there are different ways people make socca. Some just broil it, some just bake it, and some do both.  Michelle and I have done a variety of ways of baking socca as well.

First we did it on our stovetop. The socca came out great though once you tried to flip it – disaster. Therefore we decided we are going to try baking our socca.

Another time we tried a different baking method as well as trying the recipe with increased water. We came across Mark Bittman’s recipes and he uses 3 cups of water to 1 cup flour. So we gave this a try!

Most recipes say to put oven at 425 or 450 we did ours at 400 degrees for about 45 minutes to an hour.

Socca is supposed to be eaten warm right out of the oven! It really is a snack to die for ;) Love it. Socca should have a crispy outside with a moist custard like inside. Now with our recipe experiments we had some that were really crispy and than some that were really soft and had a custard like texture. Once you start making some you will find out what style you like best!

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Continuing on with our trials we next tried a socca recipe that was

  • 1 cup flour
  • 1 1/2 cups water
  • 1 tsp salt
  • 3 tbsp oil

We baked it in the oven for about 30 minutes than flipped it and baked another 10-15 minutes. *Note: you can broil you socca too which provides more of a brown/burnt like flatbread

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And other version we tried was

  • 1 cup flour
  • 2 cups water
  • 1 1/4 tsp salt
  • 1/2 tsp cumin
  • 3 tbsp oil

Baked it again as mentioned above.

This one came out real custard like :) I have come to realize that I prefer the soft custard like ones and Michelle likes the burnt ones! Some socca’s we have even put onions in them and tasted amazing! You really can flavor it any way you want! We like ours with cumin or rosemary the best :)

And one more version of socca we tried was

  • 1 1/2 cups flour
  • 1 1/2 cups water
  • 1 1/2 tsp salt
  • 3 tbsp oil

Again came out great! I do not think you can really go wrong with any version in my opinion.

Now going along with this different version of socca we have realized what type of pan you bake it in makes a difference as well. First we used a 12 inch circle pan, than used a 12 inch cast iron pan, and than we tried a 10 inch circle pan.

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Our thoughts on different pans:

  • cast iron works best for providing a crispy outside though it always stuck to the pan
  • the 12 inch pan works best for thinner, custard like socca (especially when you do 3 cups of water)
  • the 10 inch pan does best for the 1:1 ratio of flour to water
  • the two circle pans are non-stick so socca does not stick to bottom
  • all pans and sizes come out great but different textures

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Socca has become a favorite ‘treat’ for Michelle and I! And plan to make it from time to time. By having this flatbread has really made me fall back in love with garbanzo beans :) And the good news is that my tummy seems to be liking the socca!

Now go out there and try to make some socca yourself and let us know your thoughts! Again it is best east warm right out of the oven! Though you may re-heat any leftover socca and it still taste great.

Till next time,


Pure2Raw Twins

{ 73 comments… read them below or add one }

Robert December 15, 2013 at 3:38 pm

My wife and I came across Sestri Levante in Liguria and found a bakery with baking sheet slabs of some pizza looking treat. They made it early in morning and it was all sold out by 9:30 a.m. We found it unusually tasty… sorta pizza. We asked what it was called. No one spoke English…their time better served horning into line to purchase the very few remaining pieces.

About five years later we went back to the bakery location. No longer in business. We had been telling people about this unusual pizza during those five years; we were disappointed we could not purchase and enjoy some again.

Another five or so years…..started researching on the net about this unusual tasty pizza. I read many sites. Your site fulfilled my quest. You mentioned a custard type middle, crunchy on the outside……Bingo!

Vacations in Italy raise many culinary questions due to language problems, regional name changes as well as some preparation variants…and final baking results. Thank you so much for diligence, experimentation and sharing…..gotta go…..for chick pea flour……Ah!


Pradeep February 13, 2014 at 7:33 am

A skillet version of this has been made in India for ages. It is called Besan (i.e. chickpea flour) Chilla. Madr as a thin crepe, fried (flipped) on a pan on stovetop. Usually groundnut oil used as frying medium. Often chopped onions, green chillies and corainder leaves are mixed into the batter. Or you could use them as a topping if you prefer. You could fry both sides and use any preferred filling (e.g. grated carrots, coconut or other) and fold over like sn omlette..Hope you try out these variations.


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