March 29, 2014
This crisp, fresh baked platter of flatbread is the perfect way to serve up all the fresh vegetables and tasty pesto in this recipe.
Ingredients:
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
To read the rest of this recipe, Click Here: Socca Flatbread With Spring Pesto
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