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:
Or there’s always the eat-it-straight-out-of-the-hot-pan option. Golden brown flaky shards all over your shirt, that mix of crispy and bready in each bite, and melt-in-your-mouth savory flavor… hard yes.
One ingredient socca, here you come.
Check Out Our Video For How To Make One-Ingredient Socca:
Pour 1-2 tablespoons additional olive oil into a large cast iron skillet. Pop the skillet in the oven for five minutes to heat the oil. (See notes on skillet sizing.)
Pour the batter into the hot, oiled pan and swirl to spread evenly across the pan. Depending on pan size, you might want to do this in two batches (see notes). Bake for 15-18 minutes, until golden and crispy around the edges. Annnnd you’re done! Good luck not eating the whole hot, crispy thing in one sitting!
Pan size: The size of your cast iron greatly impacts the end product and how thick / thin / crispy it will be. I used a 10-inch cast iron skillet and I actually split the batter in half and made two separate soccas in order to get them extra thin and crispy. In theory, you could pour all of the batter in and cook it all in one shot. But personal preference: those crispy, thin edges are EVERYTHING. So I prefer to split it into two batches when working with my 10-inch cast iron skillet.
Pan type: I have only used my cast iron for this. (affiliate link) I think it could work with another oven-safe skillet but I have not tried it. Let us know in the comments if you try it!