Socca

I made socca (chickpea flour flatbread) in my 12" cast iron pan today using the Hilah Cooking recipe as the starting point.

This was for our neighborhood card group. My changes were to add Meyer lemon flavored olive oil, lemon zest, and za'atar to the batter instead of the herbs suggested. For a topping, I used a sprinkling of more za'atar and feta.

Dry Ingredients

Batter

Baked

Cut For Serving

Garnished With Parsley