Greek Socca Wedges with Oregano and Lemon
Crispy skillet-baked chickpea flatbread cut into herby wedges — a gluten-free, protein-rich Greek snack.
Best for A gluten-free, plant-protein and fiber-forward snack that keeps you full between meals
Socca is the humble chickpea pancake of the Mediterranean, and here it goes fully Greek: dried oregano, fresh dill, garlic and a squeeze of lemon over a batter that crisps at the edges and stays tender in the middle. One bowl, no eggs, no flour — just chickpea flour, good olive oil and a screaming-hot pan under the broiler. I tear the wedges straight off the tray while they're still blistered and dip them in whatever's cold and lemony in the fridge.
Ingredients
- 150 g Chickpea flour , sifted
- 250 ml water , lukewarm
- 45 ml olive oil , divided
- 2 g dried oregano , about 2 tsp
- 1 garlic cloves , clove, finely grated
- 5 g fine sea salt
- 8 g Fresh dill , chopped
- 1 lemon , zested, then cut into wedges to serve
- 1 g black pepper , freshly ground (optional – can be omitted)
- 1 g red pepper flakes , to serve (optional – can be omitted)
Instructions
-
1
Whisk the chickpea flour, salt and lukewarm water in a bowl until completely smooth with no lumps, then whisk in 15 ml of the olive oil, the grated garlic and dried oregano. Cover and rest at room temperature so the flour hydrates and the batter thickens slightly — this is what gives socca its custardy middle.
-
2
Set an oven rack near the top and preheat the broiler with a 25 cm cast-iron or ovenproof skillet inside until ripping hot. Carefully add the remaining 30 ml olive oil, swirl to coat, then pour in the batter — it should sizzle. It will be roughly 5 mm thick.
-
3
Broil without touching until the top is deeply golden with dark blistered spots and the edges pull crisp away from the pan, 10 to 14 minutes depending on your broiler. The center stays soft; the rim shatters.
-
4
Slide onto a board, shower with fresh dill, lemon zest, black pepper and red pepper flakes if using, and cut into 8 wedges. Serve hot with lemon wedges to squeeze over.