Guys, serious news here. I think I’ve found my new food obsession. And it goes by the name of Socca.
On Saturday, I made my first socca – a thin, pancake like crepe derived from chickpea flour. It was an instant hit (on my Instagram, too).
So on Sunday, I made my second one. I brought it to a cookout, and again, I went home with a clean plate.
Now that it’s Monday, I’ll eat my third meal of it, by the way of lunch. And by tomorrow, Tuesday, you can consider me socca-swooned.
I’m declaring right now — June is going to be a month of Socca. Get ready.
Socca has a flatbread feel to it, with slight falafel-like undertones of flavor, hence the chickpea flour it comes from. However, like a pizza pie, it can take on whatever genre you desire. You choose the ingredient spread, and it will choose the feel of your socca.
For my first one, pictured here, I chose a hearty dose of pesto, paired with a whole bunch more greenery. Feed me this every day of June, and I would be a happy girl.
Aside from its versatility and tender texture, what blows my mind is how incredibly easy it is to make socca. Forget yeast. Forget dough-rising. And, let’s all praise chickpeas for this, forget kneading. All you need for socca is a 30-minute wait time and a handy spatula. Oh, and ideally, a cast iron pan. (Given how beautiful cast iron can make anything look, I suggest you keep one of those on hand regardless.)
In this variation, you’ll find inspiration from light and fresh spring veggies, richened up with a layer of summer pesto. It’s a pizza-like app/meal that feels so classy and restaurant-worthy, yet entirely attainable in your own home. I recommend you put it on your to-make list. ASAP.