Fluffy Curried Socca (Chickpea Bread)

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Tray filled with fresh vegan Curried Socca bread

Have you ever tried socca? It’s a new-to-us bread that’s not only vegan and gluten-free, but also grain-free, as it’s made with chickpea flour! Our Indian-inspired version, we used whole spices to infuse a curry flavor into the bread. Swoon.

How do you enjoy socca? So many ways! This recipe in particular works well anywhere traditional naan would,  as well as with dips such as hummus and baba ganoush. But you can also use it as a pizza base (just adjust the spices as desired)! We haven’t tried socca as pizza crust yet but suspect that it would make a delightful breadstick (recipe likely coming soon).

In the meantime, let us show you how easy it is to make this fluffy, flavorful bread!

Cutting board filled with ingredients for making our vegan Curried Socca recipe

Origins of Socca

The exact origin of socca is hotly debated. Some claim it originated in the region that is now Nice, France. While others claim it was invented in Genoa, Italy (where it’s called farinata) or Marsielle, France (where it’s called panisse). Still other versions can be found in Sardinia, Gibraltar, Algeria, and Argentina (source).

How to Make Socca

This 7-ingredient recipe starts with garbanzo bean flour, salt, baking powder for a little rise, and warm water. This creates the base we add the delicious spices to.

For spices, we were inspired by Amy Chaplin’s recipe in At Home in the Whole Foods Kitchen (one of our absolute favorite cookbooks). Whole cumin, coriander, and mustard seed blend well with our homemade curry powder for the ultimate dreamy curry flavor.

Stirring together ingredients for our fluffy vegan Curried Socca recipe

Once the batter has rested for 30 minutes – 1 hour, it’s time to cook.

Socca is usually poured into a hot skillet to get brown on the edges and the underside. Then it’s transferred to the oven to get fluffy and cooked through. The whole process takes about 15 minutes. Easy peasy. Repeat until all of your batter is used up and you have mounds of fluffy socca on your hands.

Freshly cooked Curried Socca bread resting in a skillet
Pieces of vegan Curried Socca bread on a tray

We hope you LOVE this socca. It’s:

Smoky + Spicy
Crunchy from the whole seeds
& So delicious

This would make the perfect snack on its own or bread in place of naan or pita when you need a grain- or gluten-free option. Pair with dips like our Golden Goddess Hummus or saucy entrées like Kitchari. As we mentioned above, socca can also be made into pizza – a concept that’s on our testing list! Stay tuned.

More Bread Recipes

If you’re into bread (I mean, who isn’t?), also check out our Easy Vegan Naan, Garlic & Herb Flatbread, Fluffy Spelt Dinner Rolls, Easy Vegan Dinner Rolls, and Seeded Whole Grain Bread.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Plate with freshly baked vegan Curried Socca bread

Fluffy Curried Socca (Chickpea Bread)

Vegan and grain-free socca seasoned with curry spices and baked until fluffy and golden brown. Just 7 ingredients and simple methods required for this wholesome side or snack!
Author Minimalist Baker
Metal tray filled with a batch of our delicious Curried Socca recipe
4.77 from 17 votes
Prep Time 1 hour 5 minutes
Cook Time 15 minutes
Total Time 1 hour 20 minutes
Servings 8 (Slices)
Course Side, Snack
Cuisine French-Inspired, Gluten-Free, Grain-Free, Indian-Inspired, Italian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3 Days




  • 1 1/2 Tbsp avocado oil (if avoiding oil, sub water*)
  • 2 tsp curry powder (or store-bought)
  • 1 tsp whole cumin seed (or sub half this amount in ground cumin)
  • 1 tsp whole coriander seed (or sub half this amount in ground coriander)
  • 1/4 tsp whole mustard seed (optional)


  • To a medium mixing bowl, add garbanzo bean flour, sea salt, and baking powder and whisk to combine. Slowly pour warm water into dry ingredients and whisk until smooth.
  • Heat an oven-safe cast-iron or metal skillet (we prefer cast-iron) over low-medium heat. Add avocado oil, curry powder, cumin seed, coriander seed, and mustard seed (optional) and allow to toast until just fragrant (~2-3 minutes), stirring occasionally. Add spice mixture to chickpea batter, stir to combine, and then cover with plastic wrap or a towel and allow to rest on the counter for 1 hour (or at least 30 minutes). 
  • Once the socca has rested, preheat oven to 425 degrees F (218 C). Also heat the oven-safe cast-iron or metal skillet from earlier over medium-high heat (it should still have a little oil from cooking the spices earlier, which is great for preventing sticking). Once hot, add enough chickpea batter that, when you swirl it around the pan, the batter spreads into a large, thin pancake that reaches the edges of the pan. 
  • Carefully transfer the hot skillet to the oven and bake for 10-15 minutes or until bubbles have formed, the edges have browned, and the top is slightly golden brown.
  • Remove from oven after baking and let cool in the pan for a few minutes. Then gently loosen with a spatula and slice on a cutting board (or slice right in the pan). Repeat cooking process with the remaining batter (our cast-iron skillet is 10 inches in size and yields two large pieces of socca as the recipe is written).
  • Serve as is or with anything you’d enjoy with naan. Or eat this with dips such as hummus or baba ganoushBest served fresh. Leftovers will keep at room temperature for 3 days or in the freezer for up to 1 month. Enjoy at room temperature or reheat on stovetop until warm.



*As recipe is written, yields 2 large round pieces of socca bread.
*If subbing water for oil, make sure to use a non-stick pan.
*Nutrition information is a rough estimate calculated without optional ingredients.
*Recipe adapted from At Home in the Whole Food Kitchen by the talented Amy Chaplin

Nutrition (1 of 8 servings)

Serving: 1 serving Calories: 78.2 Carbohydrates: 7.3 g Protein: 2.7 g Fat: 4.3 g Saturated Fat: 0.5 g Sodium: 221 mg Potassium: 110.7 mg Fiber: 1.6 g Sugar: 1.3 g Calcium: 50 mg Iron: 0.9 mg

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  1. Randi Steckler says

    I made this last night alongside the spring frittata.
    This was different than anything I’ve made before and it was really good and easy.

    To make it more for our taste, I changed the spices to turmeric, cardamon and used the recommended ground coriander.

    I made one in a 10 inch cast iron pan and the other in an 8 inch cast iron pan at the same time to speed things up. The one in the 8 inch pan was a little thicker but equally delicious.

    It cooked at the lower range of timeframe.

  2. Bryan Alexander says

    I made this tonight, and enjoyed the taste.
    However, the ratio of water didn’t work out. 1:1 water:flour yielded a thick dough, almost like peanut butter.
    I added more water to the mass after letting it rest, and the first batch didn’t spread on the pan at all. I spread it out with a spatula and knife. The results were chunky, easily broken off.
    I added extra water for the second batch, and that did better. It ended up with a pan-sized round.

    So perhaps 1 1/2 cups of water? 1 and 3/4?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry that happened, Bryan! Yours definitely sounds like it ended up more thick than ours (see video for reference). We’re not sure what could have caused that other than maybe an especially absorbent brand of chickpea flour, perhaps?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We aren’t familiar with that brand so can’t say for sure! But we typically use Bob’s Red Mill. For next time, we’d suggest adding enough water so that it resembles the photos/video. Hope that helps!

  3. Rachel says

    This was really good and easy. I served it the next day with hummus, olive oil, and za’atar and it was delicious. I recommend reheating it in the skillet because otherwise it gets a bit crumbly and loses its crispiness.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Rachel! Love the za’atar addition. Thanks so much for sharing!

  4. Nathalie Tilley says

    Fantastic and clear recipes that came out so delicious and soft. Goes perfect with curries or salads. Thank you for having this incredible website. This is the prime place on the net where I can find new gluten free vegan delights. Grateful for all you do!

  5. Robert says

    Oh, so delicious! I loved this a lot. And, it tasted surprisingly delightful with a bit of apricot jam on it as well. Thanks!

  6. Lisa says

    Hi there…I made this and it was really tasty but mine turned out kind of rubbery like crepes… What is the texture supposed to be like? It was too fragile to mop up soup.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lisa, so it shouldn’t be rubbery or thin. It should be more soft and fluffy. We think it sounds like there was too much moisture. Did you let the batter rest for 1 hour?

  7. Margie Negri says

    Hi Dana,
    Lately when I watch your videos there are lots of commercials and one in particular that just kept playing the same part every other second. Very disruptive. Just an FYI in case you have any say in the matter.
    I love everything you do, so it won’t stop me, but thought you might want to know.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Margie – thanks for the feedback! Can you give us more information? Are you watching the video in the blog post? Are you on mobile or desktop and which browser do you use (e.g. Safari or Chrome)?

  8. Samalam says

    Made this last night, and leftovers were used tonight to mop up lentil and carrot soup. Absolutely delicious, and works wonderfully even in my terrible student oven! I substituted avocado oil for olive, used the ground spices, and also added a 1/4 tsp ground turmeric. Simply delicious.

  9. Dawn says

    I make this all the time – LOVE it! To simplify, I put the curry/spices right in with the batter and heat up some butter in the pan.

  10. Eva Brenner says

    Yum!! I made this today and it was super delicious and easy!! I subbed avo oil for coconut oil, omitted coriander seeds and just used a small amount of garam masala and turmeric powder. Also used a little bit of cooking oil spray before pouring the batter in because there wasn’t much of an oil coating. Thank you so much for the recipe, it’s one of my new staples for sure! XX

  11. Hannah Evelyn says

    Hey Dana
    Could I put in a recipe request please? I was watching on ‘Diners, Drive ins and Dives’ a dish that featured coconut ‘titiyas’ – a flatbread eaten in Guam. Sounds delish but I can’t find any vegan friendly recipes. I wonder if you could work your magic?!

  12. Cassie Autumn Tran says

    This looks absolutely marvelous! I love the Indian-style flatbreads, but I do not think I have ever tried socca before. I’m curious to see how it would taste. Obviously, your take on it probably tastes perfect!

  13. Betsy says

    Just made this recipe and it tastes great! Made it in a 14 inch iron skillet using all the batter at once. Cut it into pieces in the pan, it would have been hard to get out otherwise, it stuck just a bit. I will make this again! Thanks for the recipe!

  14. Corey says

    I made this tonight following direction and ingredients exactly, with the exception of the cast iron pan, which I did not have, and turned out so so yummy!! Thank you! Paired it with your curry lentil potato soup, cranked the AC, and pretended it wasn’t 80 frickin degrees in September.

  15. Lauren K says

    Hi Dana! I’m in Italy for a month and realized your two recent posts are so similar to a popular street food here in the Livorno/Pisa area. Its called by two names cinque e cinque and cecina con melanzane. So yummy. Components are bread, crispy chickpea cake, garlicy eggplant. Look it up. With the ability to make this posted recipe I think you will have no problem mastering this yummy street food. Just get the name right depending on what part of Italy you visit. Locals are VERY passionate about the name! Bon appetito!

  16. Anna Warren says

    I am a little confused about the caloric content. Does each big socca contain 8 servings? Or is there 4 servings per socca?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      This recipe makes about 2 medium size pieces of socca with 8 slices total. The nutrition information is for 1 of 8 slices (about the size of a piece of pizza).

  17. Susan says

    This turned out perfect! Delish w hummus! Just diagnosed as celiac and cant tell you how much this cheered me up! I can’t wait to try different spices to mix with different sort of meals!!

  18. karla says

    Oooh, I have a ton of chick-pea flour that I needed for a different recipe, and although I don’t often make breads, I must try this. Can’t wait. Thanks!!

  19. Hannah says

    I made this last night to go with curried butter meatballs and rice. So delicious! The first batch I think I got a little too thin so they ended up more like a cracker. 2nd batch was perfect. Used my cast iron skillet and had no issues with them sticking. Thanks Dana!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Claire! It will keep in the freezer for up to 1 month. Enjoy at room temperature or reheat on stovetop until warm.

  20. Lindsay says

    Hi Dana, thanks for the great recipe! I noticed in the nutrition info trans fat is listed as 4.3 g, which I’m sure (and I hope) is not the case ;) Can’t wait to try this socca with hummus as a vegan pizza! Thanks again as always for your tasty recipes.

  21. Sam says

    Omg this was so good!! I used the ground spices not whole, except the mustard seed. I did everything as explained and let it sit for 60 mins. Worked perfectly! Will deff be a staple. :)

  22. Bea Grim says

    I love socca! Thanks for posting this curry version; can’t wait to try it. I use socca as a pizza base all the time. I use the full batch of batter in a large cast iron pan. I broil it until it’s cooked, then add the toppings and bake until everything is hot/melty. So yummy!

  23. Jennifer says

    Tried this recipe this eve and I found the socca cooked properly when I did it stovetop with the oil, like traditional naan bread. When I tried to bake it in the oven it didn’t seem to cook through evenly. Could just be my oven (or my technique), but the cast iron pan stove top method worked well for me. The socca was delicious! Will definitely make it again.

  24. Ruth says

    Yummy will try this! One question, I feel lazy about the oven step, do you think it could just cook in the skillet? Maybe flip it over….

  25. Deborah Weisblatt says

    If using powders intead of the whole spices, could you just add them to the batter and skip the “cooking” step?

  26. N. Gans says

    Being Indian, we make this all the time and call it instant dosa or cheela as it does not require fermentation. Only thing, I cannot stand whole or cracked coriander in anything, powdered coriander is fine. But whole cumin in this recipe is traditional and delicious.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ah! Thanks for the insight. I like the crunchiness of the whole seeds, but yes, ground can be used too!

  27. Pop says

    I haven’t made this recipe yet (will try it later this week), but socca is one of my favorite breakfasts to eat in lieu of eggs! It’s a great way to start the day with protein, and I often eat it with a side of breakfast potatoes.

  28. Jackie says

    Do you have a grain free baking powder you recommend or a substitution suggestion for baking soda? I think most contain corn starch.

    • N. Gans says

      For a baking powder substitute, I use 1 : 3 baking soda to cream of tartar. That works great for my daughter who can’t have corn starch.

  29. Sarah says

    I have found it impossible to get the socca batter not to stick to the pan. I am using my regular tfal nonstick pan and usually don’t have problems like this! Has this happened to anyone else? Any idea where I’ve gone wrong/what to try?

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Hmm, so I’ve never had trouble with it sticking at all, but I’m working with a seasoned (and lightly oiled) cast iron skillet. I wouldn’t recommend stainless steel in this instance as it can be a little more prone to sticking. And a non stick shouldn’t stick regardless. Hope that helps! Any other oil should work, especially olive or coconut.

    • William Moore says

      It’s best to heat a cast iron pan on the stove until very hot. When the socca mixture hits it it should sizzle and sear and not stick due to the olive oil. When cooked on the first side, it can be turned over to cook the other side. It’s like when you cook a steak in a hot ast iron pan, the steak will eventually loosen as ithe surface cooks, the same with the socca

  30. Andrew Kozlowski says

    Do you have another oil you recommend?
    I have to avoid avocados, but do not have an aversion to oil in general.

    • William Moore says

      In the south of France where this dish is very popular, they use olive oil. Socca is a popular snack food and is made like a pancake with chickpea flour, olive oil, a pinch of salt and sometimes herbs like rosemary. Algerian and Tunisian immigrants in Nice and Marseille sell it on the street as a snack. I make mine with herbs from my garden, and a good extra virgin olive oil. Chickpea flour can be hard to find but sometimes can be found in well stocked Italian delis. In a pinch, can be made thusly with whole dried chickpeas: In a dry blender jar add 2 cups dried chickpeas. Place the lid on the blender and hold it down. On a many speed blender, crank up the speed to grind and reocess until it becomes flour.