Mix all of the dry ingredients in a bowl until well mixed.
Add the oil and 3/4 cup water and mix (use a whisk for faster mixing), add more water to make a thick smooth batter.
(Depending on measuring and how packed the flour was, you will need 1 tablespoon less than a cup or whole 1 cup. Make a thick batter for thicker pancakes and thin batter for crispy crepe like result).
Cover and let it rest for at least half an hour to overnight. If keeping overnight, cover the bowl and refrigerate.
On your stove top heat a cast iron skillet over medium heat. When hot add a few drops of oil and spread well.
Add a ladle-full of the batter. Cook for 4 to 6 minutes then use a spatula to loosen the flatbread. If it is still sticking, let the bread cook longer and then try again. Flip and cook for another 2 to 3 minutes. Cooking time will depend on the pan, stove and thickness of the batter.
If you prefer to bake them instead of using your stove top you can pre-heat the oven to 450° F (230° C).
Place the cast iron skillet in the oven for 20 minutes. Remove the skillet carefully, drizzle oil and spread the batter on it. Bake for 8 to 12 minutes depending on the batter thickness.
You can add some optional toppings now and bake for another 3-5 minutes, or flip the socca carefully and continue to bake for another 3 to 5 minutes depending on preferred crispiness.
Store on the counter covered lightly with a towel before serving. You can serve the socca as is or sliced as a flatbread with dips, or with soups.
Refrigerate cooked socca for up to 3 days. Refrigerate the batter for up to 2 days and make socca as needed.

1 cup chickpea flour (garbanzo bean flour)
1/2 teaspoon salt
1/4 teaspoon pepper flakes, or to taste
1/2 teaspoon rosemary
1 teaspoon oil, plus more for cooking
1 cup water
Optional grated toppings are celery, broccoli stems or carrots