Today, let’s make some really special “flatbreads” together (or maybe I should call them crepes!).
They are “chickpea flatbreads“, soft, light, and delicious. Light, gluten-free, vegan, and lactose-free. A definitely revisited version of the classic and much-loved flatbread!
The quick flatbreads with only chickpea flour are very soft, perfect for filling as we like. These light flatbreads are light, fragrant, and very tasty! Made with only 3 ingredients: water, chickpea flour, and a little oil.
They are suitable for everyone, especially those who don’t eat leavened foods. Being gluten-free, chickpea crepes are also great for those following a gluten-free diet. In fact, we can consume them instead of bread and satisfy everyone’s tastes and needs!
That’s why I call them flatbreads, not to compare them to the original, unique and inimitable. I often make chickpea crepes to enjoy them as if they were a flatbread to fill!
I must confess that, although different from the classic recipe, these chickpea flour flatbreads have truly won me over! The batter can be prepared in 5 minutes and, after a brief rest, can be cooked in a pan.
Depending on the amount of batter used during cooking, you can get thicker flatbreads to fill and enjoy instead of the classic one.
If you choose, instead, to make them thinner, you will get chickpea crepes that, once filled, you can gratin in the oven with lots of béchamel!
You can therefore call them chickpea flatbreads, crepes, or chickpea pancakes, but the result will always be the same, amazing! Let’s now see the procedure together!
If you like crepes, don’t miss these gluten-free and lactose-free variants, also for vegans.
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 6 flatbreads
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups Chickpea flour
- 1 1/8 cups Water
- 1 pinch Salt
- 2 tbsps Olive oil (or vegetable oil)
- as needed Olive oil (to grease the pan before cooking)
Tools
- 1 Bowl
- Ladle
- Pan
- Lid
- Cooling Rack
- Plastic Wrap
Preparation
First, take a bowl, pour in the chickpea flour, room temperature water, and a pinch of salt. Mix with a ladle.
Add the vegetable oil (or olive oil) and mix again. You will have a very fluid mixture, impossible to handle by hand, which will be scooped with a ladle.
After covering the bowl with plastic wrap, let the batter rest in the fridge for at least 30 minutes. After the resting time, proceed to cooking, but first give the batter a stir.
Take a strictly non-stick pan. Heat it on the stove. Once hot, slightly grease it with some oil, removing the excess with paper towels.
Spoon some batter with a ladle, pour it into the pan and rotate with your hand to spread it well on the bottom.
Cook for a few minutes covered with a lid, which will, thanks to the moisture that forms, make the chickpea flatbread softer.
Remember that the flame must be at a minimum, otherwise you risk burning them on the surface and not cooking them inside.
Another useful tip, do not overdo the amount of batter to put in the pan; it’s better if the flatbread is not very thick, it will cook faster and more evenly.
After a couple of minutes, you’ll notice the flatbread has puffed up. Remove the lid, and with the help of a spatula, gently flip the chickpea flatbread on the other side to avoid breaking it.
Cover again with the lid and continue cooking for another 2-3 minutes. Then check if both sides are beautifully golden and cooked, remove it and let it dry on a cooling rack.
If it’s not well cooked yet, continue cooking, flipping the crepes often without breaking them. Proceed in the same way until they are all cooked.
With these quantities, you can get about 6 flatbreads using a medium-sized pan. The larger the pan, the fewer flatbreads you will get, and vice versa, the smaller the pan, the more you will be able to make.
Once the flatbreads have cooled, you can decide to fill them immediately and enjoy them without waiting! Or put them inside a food bag and then in the fridge, which will keep them soft.
Et voilà, I hope you will try the chickpea flatbreads as soon as possible, a pleasant discovery, enjoyed even by the most skeptical 😍
Why does the batter need to rest?
Resting the chickpea flour and water batter is very important and can even be extended for several hours or even overnight.
It helps make the chickpea flour more digestible, so I always recommend doing it.
Please note that if you don’t have time to let it rest for several hours, it’s not a problem. You will still get a great product that will not cause any issues, given the small quantities we’ve used 😉How to store chickpea flatbreads?
The vegan chickpea flatbreads remain soft even for two days. Just cover them with a food bag or plastic wrap and put them in the fridge.
You can also freeze them and keep them in the freezer for about a month, well covered.
When you want to eat them, you can let them thaw in the fridge and then heat them for just a moment in the pan and fill them.How can I fill vegan chickpea flatbreads?
Anyway you like! In a completely vegetarian version with just vegetables, with added ricotta or spreadable cheese. Or with cold cuts; with a great chickpea hummus and grilled vegetables. Do as you like best!
