March 29, 2014
This crisp, fresh baked flatbread is the perfect way to serve up fresh vegetables and a tasty pesto. Plus, it's gluten free!
Crispy Socca Flatbread With Fresh Spring Pesto
Makes 2 (10-inch) flatbreads
For the socca:
2 cups chickpea flour
2 cups water
3 tablespoons extra-virgin olive oil, plus more for the pan
2 garlic cloves, minced
1 tablespoon chopped fresh thyme
1 teaspoon salt
Click here for the full recipe: Socca Flatbread With Spring Pesto
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