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Socca (also called farinata, torta di ceci, cecina, fainá, kalinti or karantita) is a delicious traditional chickpea flour flatbread from the South of France, also popular in Italy, North African and South America.
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 2 people


  • 1 cup Chickepea Flour
  • 1 cup Luke Warm Water
  • 1 tsp Salt
  • 2 tbsp Olive Oil
  • ¼ tsp Cumin
  • ¼ tsp Garlic Powder
  • ¼ tsp Za'atar
  • 1 tbsp Rosemary


  • Add the Chickpea Flour to a bowl and gradually add the water, slowly mixing the ingredients as you go. Keep mixing until you have a smooth batter.
  • Add the Cumin, Garlic Powder and Za'atar and mix well, then place in the fridge to rest for at least 30 minutes.
    Socca Batter, Houmous and Sun-dried Tomatoes
  • Light the OONI (or oven) and remove your batter from the fridge. When the OONI has warmed up place your skillet in the oven to warm up.
  • Once the skillet has heated up, pour the Olive Oil into the skillet and pop it back in the oven for a couple of minutes to heat the oil up.
  • Next, add the pancake mixture to the skillet and sprinkle the Rosemary over the top.
    Batter on hot skillet with Rosemary
  • Place back into the oven and cook for 5 minutes. I would rotate the pan after a couple of minutes to try to get an even cook. Most recipes I read did call for a 10 minute cook, so you may need to do this a little longer.
  • Remove from the oven and serve either plain or with some of your favourite dips and toppings.


This was the first time I cooked Socca. I went fairly light on the added spices but next time think I would be a bit more generous with the Cumin and Za'atar.