About This Recipe
Socca is a Provençal flatbread that's had a makeover for Canadian kitchens — wheat flour and a touch of yeast give it a tender, pillowy interior that contrasts beautifully with a crackling, golden-brown crust. The olive oil in the dough seeps into every layer during cooking, leaving each bite fragrant and rich without feeling heavy.
Canadian home cooks are drawn to socca because it delivers restaurant-quality flatbread with minimal fuss. Unlike focaccia or pizza dough that demand hours of rising, this version comes together in under an hour and delivers a satisfying crunch that pairs perfectly with everything from roasted vegetables to a simple summer salad.
Tips for the Best Socca (Chickpea Flour Flatbread)
Get your skillet or baking surface screaming hot — you should see wisps of smoke before the dough hits the pan. Watch for the edges to curl and dark brown spots to appear on top, which signals the flatbread is ready to flip. Stack cooked socca under a clean kitchen towel immediately; the steam keeps them pliable instead of letting them turn brittle as they cool.
What to Serve With It
These flatbreads shine as a flexible alternative to tortillas — fill them with grilled chicken, hummus, and pickled vegetables for a quick weeknight wrap, or serve alongside a bowl of lentil soup and a simple arugula salad with lemon vinaigrette. For a casual snack, brush with olive oil and sprinkle with flaky sea salt and za'atar.
Storage & Reheating
Socca is at its best the same day it's made, but leftovers can be wrapped tightly in plastic and refrigerated for up to two days. Reheat gently in a hot skillet for a minute per side to restore crispness, or warm briefly in the microwave with a damp paper towel to keep them soft.
