Comments on: Socca

By: Jenn

Jenn — Wed, 08 Apr 2026 20:18:19 +0000

I didn't use sprouted flour, but used regular chickpea flour from Azure Standard. It worked out find. It was a little crispy on the edges. I'm thinking of using it for a pizza crust.

By: Steve Whitner

Steve Whitner — Thu, 01 Sep 2016 04:22:18 +0000

In reply to Jo Fortuna. I have made socca a couple of times and I think that the amount of liquid in the suggested recipe is too much. I think total for water and lemon should be about the same--or a little less--than the amount of flour. I have also used my oven rather than the broiler for the first stage. I preheated the oven and cast iron pan to 450 deg, then put enough flax seed oil in the pan to coat it. Then poured the batter in, and cooked it for about 10 minutes--then turned the broiler on at the end for a couple of minutes. Worked wonderfully. I haven't tried lemon, but will next time. I also put a tsp of italian herbs in, and about a quarter cup of chopped green onions (just the green part), and think its great. Afterward, I put a little more flax seed oil in the pan and put it back in the oven while it cools down to do a little re-seasoning. Good luck!

By: Jo Fortuna

Jo Fortuna — Sat, 02 Jul 2016 20:04:26 +0000

I had only regular chickpea flour but followed the recipe faithfully otherwise using a cast iron skillet heated smoking hot. The 'batter' was very runny. It stuck badly. Pulled it out at about 3 minutes as the top was blistered and dark brown. It had stuck badly and the middle was gummy - almost runny. Put it back in another 2-3 minutes; it was black on the edges. It was delicious folded with the gummy side in. How can I improve what I did? Why was the batter so runny? Are the proportions correct - equal amounts of flour and water plus the lemon juice and oil?

By: john

john — Fri, 18 Sep 2015 10:43:23 +0000

Hi, you typed chickpeas have lots of chickpeas near the top, before listing their nutrients.
Thanks.

By: Patricia arrance

Patricia arrance — Tue, 04 Aug 2015 02:09:05 +0000

Avocado oil is a mono fat high heat point not as heavy as olive going to give it a try.

By: candy

candy — Sun, 26 Jul 2015 04:49:45 +0000

In reply to Satellite. thank you

By: Elizabeth

Elizabeth — Sat, 11 Jul 2015 18:20:58 +0000

This is s a great recipe! What happens if you leave the batter soaking too long if something got in the way of cooking as planned - say 48 hours? Mine seems very think and watery. It had started to separate as well. Should it be tossed out or will it be fine?

By: Satellite

Satellite — Fri, 08 May 2015 06:44:59 +0000

In reply to Candy. A broiler is a heat element over the item on an oven rack below it- the top element in the oven. And I made this recipe tonight, it was excellent! I will be making this very often too. The sprouting, or soaking of the flour overnight will alleviate the gassy-ness of the legume very well, for those who may think to avoid making this because of the chickpea flour. I am confident I will have no such bloating in the morning.

By: Candy

Candy — Wed, 22 Apr 2015 13:21:55 +0000

Ok, I think I have to heat the pan in the oven & then put it under the 'grill' to broil it (ie what we would call grill it). That makes sense as the direct heat from the grill (broiler) would bake it & make it blister. So you need to use a vessel that will happily get hot & go under the grill, ie cast iron...the one thing I don't have anymore. Might rethink soaking the flour for the moment, till I can work that out. Sounds delicious though!

By: Candy

Candy — Wed, 22 Apr 2015 13:12:59 +0000

Hi, I am in Australia (& English by birth) but have no idea what is meant by the 'broiler'. I understand to get the frypan hot but not sure what happens after that. I think a broiler is where you put something over hot water? If the socca was simply fried in the pan, then it wouldn't be in the oven....? I'm going to soak my flour overnight, & think about it in the morning :-)