My homemade socca flatbread with girolles muchrooms



  1. Sift the flour into a little mountain, sprinkle the cumin, add salt and create a crater. Add the olive oil and water and combine well. Let rest for 30 minutes. The consistency is that of pancake batter.
  2. Sweat the onions in olive oil, add the girolles and sauté them till cooked. Season with salt, pepper and fresh thyme leaves. Reserve.
  3. Add the tahini, yoghurt and sumac to a jar and shake. Reserve.
  4. Heat a grill pan. Heat the crepes pan, brush with a little olive oil and add a ladle of the mixture. Cook on each side for 2 minutes, basically make crepes. Grill the flatbread for 1 minute on each side on the hot grill pan to get some charing going.
  5. Ready to a assembly: top the flatbread with girolles and onions , drizzle the dressing and I finished mine with some fresh thyme and a calendula eatable flower.


on by Sandra Slawinski

Recipe by Leeks and High Heels at