Socca is a vegan and gluten-free flatbread from southern France and northern Italy made from chickpea flour. Delicious eaten on its own or used as a wrap, the herbs and chickpeas combine beautifully to create something fresh, light and flavourful. This recipe is taken from Crumb by Richard Bertinet, published by Kyle Books. Photography by Jean Cazals.

First published in 2019

These are gluten-free flatbreads made with chickpea flour. They are a classic street food in and around Nice, where vendors cook them on a huge griddle, then cut them up, sprinkle them with rosemary and pepper and hand them to you in paper bags, still warm.

Socca make great wraps for salad, or try them as nibbles, with a glass of chilled rosé, some olives, and a quick chickpea purée, made by briefly pulsing a can of well-drained chickpeas with 2 garlic cloves in a blender until you have a stiff paste (you can add a chopped chilli if you want to give it some heat), then adding the juice of a lemon and pulsing again, before slowly adding up to 250g of extra virgin olive oil until the paste is quite loose.

You could use green pea flour (see page 194) or buckwheat flour for the batter instead of chickpea flour as other gluten-free options. And instead of herbs you could add some chopped olives or sun-dried tomatoes.

A trick from my native Brittany for greasing the pans lightly and easily is to cut a potato in half, spear it with a fork so that it is cut-side down then dip this into a shallow bowl of oil and rub it all over the surface.




  • 150g of chickpea flour
  • 5g of fine sea salt
  • 30g of extra virgin olive oil
  • 300g of warm water
  • freshly ground black pepper, to taste
  • 1 tbsp of oregano, thyme or rosemary (use fresh herbs for this), chopped
  • light olive oil, for greasing the pan


Combine the flour with the salt in a mixing bowl
Add the oil and water and mix well, then add the pepper and herbs and leave to rest for 15 minutes
Meanwhile lightly grease a frying pan with olive oil and heat it up, then ladle in some of the mixture and swirl it around so that it is spread evenly over the base of the pan in a thin layer, like a crêpe
Cook for about 1–2 minutes on each side until lightly coloured and repeat with the rest of the mixture
First published in 2019

Richard is a baker based in Bath, Somerset. He owns Bertinet Bakery and teaches bread-making and baking classes on a regular basis.

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