Chickpea flatbread, a quick, light and gluten-free recipe, perfect for those who are intolerant and for anyone who wants to eat low-carb and enrich their diet with protein. They’re very easy to make: just prepare a batter with chickpea flour and cook them in a pan as if they were crepes. I scented them with curry, which I find delicious paired with chickpeas; I also added some ground pepper, so our chickpea flatbreads are even tastier. There’s no need to let the batter rest, but we use hot water which helps
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Chickpea flatbread ingredients
- 1 1/4 cup chickpea flour
- 1 cup hot water
- 3/4 tsp salt
- 1 tbsp extra virgin olive oil
- to taste curry
- to taste ground pepper
- oil for greasing the pan
Tools to make the chickpea flatbreads
- 1 Bowl
- 1 Spoon
- 1 Nonstick pan
- 1 Ladle
- 1 Paper towel
Steps to prepare the chickpea flatbreads
-
In a large bowl put the flour, add the salt, oil, curry and ground pepper, then little by little add the water, stirring to obtain a smooth, lump-free batter.
Grease a nonstick pan with an oil-coated paper towel (a crepe pan or griddle works well), heat it and cook a little batter at a time to form a flatbread, similar to how you make crepes, letting the batter slide onto the hot pan.
Allow the chickpea flatbread to cook well on one side; it will detach by itself. Flip and cook the other side. Continue until the batter is used up, wiping the pan each time with the oiled paper towel.
Fill the flatbreads as you like. They are excellent with arugula, prosciutto and spreadable cheese.
