Socca Chickpea Flatbread

Socca is the kind of pantry‑forward bread that feels effortless and intentional at the same time: a thin, savory pancake made from chickpea flour that crisps around the edges while staying tender and custardy in the center. This oven version leans on a smoking‑hot cast‑iron pan to set the batter instantly, creating the lacy, browned spots that make each wedge texturally interesting. The beauty here is contrast — nutty chickpea flavor, an herbaceous hit of rosemary, a bright squeeze of lemon, and a scatter of flaky sea salt — all from a handful of accessible ingredients and about forty minutes from start to finish.

This recipe is written for cooks who want a reliable, gluten‑free base to riff on: use it as a quick snack, a weeknight “pizza” canvas, or part of a mezze spread. The small technical moves — resting the batter, not skimping on preheating the pan, and finishing briefly under the broiler — are exactly what lift an ordinary batter into crisp, golden socca. If you’re feeding a crowd, double the batch and bake in two pans; for solo meals, the leftovers reheat beautifully if you know the tricks below.