The chickpea flour flatbreads are really excellent, especially with this spicy flavor…..I really recommend you try them!
This recipe is very simple, and since white flour is not among the best flours on the market, especially the “00”, which should be avoided because of the many components that don’t offer anything good, alternatively it’s better to use “0” flour; in this case, let’s also consider alternative flours.
Here we use chickpea flour, and many of you might turn up your nose, but I assure you it’s worth trying, it has a stronger flavor but it’s really very good!
I made them as a bread substitute, but they are great as finger food or for a savory snack perhaps in the afternoon.
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About 110 Kcal for each flatbread
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours 30 Minutes
- Preparation time: 10 Minutes
- Portions: 27 flatbreads
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for making the Chickpea Flour Flatbreads
- 4 cups all-purpose flour
- 1 1/4 cups chickpea flour
- 1 3/4 cups lukewarm water
- 0.7 oz fresh yeast
- 1 tsp salt
- 1 1/2 tsp sugar
- 2 tbsps extra virgin olive oil
- 1 clove minced garlic
- 1 pinch pepper
- dried herbs to taste (I used basil, sage, rosemary, thyme, and oregano)
- 1 1/3 tbsps extra virgin olive oil for brushing
Preparation of Chickpea Flour Flatbreads
You can prepare the dough by hand or with a stand mixer, the important thing is to work the ingredients well to incorporate them fully.
In the stand mixer, put the lukewarm water and yeast, let it dissolve, then add the all-purpose flour and mix for a couple of minutes.
Next, add the salt, sugar, extra virgin olive oil, pepper, and half the chickpea flour, mixing well for another 2-3 minutes to incorporate the ingredients thoroughly.
Add the minced garlic, dried herbs, the remaining chickpea flour, and complete the dough, working it for a few minutes until you get a homogeneous dough.
Create a ball and place it in a large floured container, flour the dough’s surface as well, cover with plastic wrap, and let it rise until doubled in size, which will take 2-3 hours.
Once risen, pour the dough onto a work surface and knead it to get a homogeneous ball again, let it rest for 10 minutes so that it will spread more easily.
Roll out a sheet about 1/5 inch thick and cut out dough disks of 3.5-4 inches in diameter with a pastry cutter.
Place the chickpea flour flatbreads on a greased baking tray or one lined with baking paper
…press them slightly with your fingers and brush them with extra virgin olive oil, allowing them to rise again for about 30-40 minutes.
Bake in a preheated oven at 428°F for about 10 minutes.
Remove the flatbreads from the oven and let them cool slightly before serving.
