Hello and welcome and I’m happy to report that, yes! you CAN make the most amazing, crispy, golden brown, flaky, bready, versatile dipping / scooping / rolling / topping flatbread called socca with just one ingredient.
Thank you for asking.
Socca is brand new to me as of a few months ago when some friends made it for us. It is kind of like a thinner, more crispy naan, or a thicker, more crispy tortilla. It’s French, I believe? It’s what I’m dipping in my chili in that first photo. Because I’m sure the French would love that?
golden and crispy
nice and thin
still bready enough to not feel like a cracker
my new obsession
I know the sticklers are out there, and yes, technically, it’s four ingredients. But there’s a very good chance that water, olive oil, and salt are already in your pantry, right?
So our singular ingredient focus is on this guy: CHICKPEA FLOUR.
I have been heavily influenced by my friend Melissa and her Minimalist Kitchen movement, and buying a different / new-to-me ingredient just for one recipe (like chickpea flour for socca) is not how I roll.
But I make exceptions to that new-ingredient rule. Such as:
And now, chickpea flour for socca.
Here we go. You ready?
How To Make Socca:
Whisk your (basically one) ingredients together.
Now, pour into a pan with hot oil.
Bake, and done.
You guys, I could list almost every Pinch of Yum recipe here as something that socca would go perfectly with. Soups, salads, wraps, bowls… the whole fridge, pretty much?
Or there’s always the eat-it-straight-out-of-the-hot-pan option. Golden brown flakey shards all over your shirt, that mix of crispy and bready in each bite, and melt-in-your-mouth savory flavor… hard yes.