Flatbread with chickpea flour crunchy and tasty. Lots of vegetables make my Vegetable Flatbread special, to which I added chickpea flour to make it gluten-free. A thin, crunchy, and flavorful savory pie and it’s really simple to make. For the vegetables, I used zucchini and cherry tomatoes, but if you prefer, you can also add other vegetables. Peppers and eggplants cut into small pieces are perfect, just let them cook in a pan with a drizzle of extra virgin olive oil for 7-8 minutes. You can also add very thinly sliced onions. I sliced the zucchini thin and cut the cherry tomatoes into small pieces and then added them to the chickpea flour and water mixture. A thin layer that becomes crispy in the oven. The addition of a sprinkle of cornmeal before baking gives it that particular and special crunchiness that makes it truly irresistible. What do you say, does the idea appeal to you? Then let’s run to the kitchen and prepare the Flatbread with zucchini and cherry tomatoes together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: For 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 101.24 (Kcal)
- Carbohydrates 10.13 (g) of which sugars 3.17 (g)
- Proteins 4.93 (g)
- Fat 4.82 (g) of which saturated 1.17 (g)of which unsaturated 0.95 (g)
- Fibers 1.91 (g)
- Sodium 94.92 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Flatbread with chickpea flour
- 17.6 oz zucchini
- 8.8 oz cherry tomatoes
- 3.5 oz chickpea flour
- 7/8 cup cold water
- 1.4 oz grated parmesan cheese
- 2 tbsp extra virgin olive oil
- 2 tbsp aromatic herbs
- to taste salt
- 3 tbsp cornmeal
How to prepare Flatbread with zucchini and cherry tomatoes
Wash the zucchini. Trim the ends and slice them very thinly. Wash the cherry tomatoes and cut them in half and then into thin slices. Pour the chickpea flour into a bowl.
Gradually add the cold water while stirring with a whisk to avoid lumps. You should obtain a smooth and dense batter. Add a pinch of salt, the grated parmesan, and 2 tablespoons of extra virgin olive oil. Mix.
At this point, also add the zucchini, cherry tomatoes, and mixed aromatic herbs. Mix well with a spatula. Oil a rectangular baking pan, mine measures 8.7 x 11 inches.
Pour the mixture into it, leveling it to a thin layer with the help of a spatula. Sprinkle the surface with cornmeal for special crunchiness and also add a drizzle of extra virgin olive oil.
Bake the Flatbread with vegetables in a preheated oven at 392°F in static mode for about 25-30 minutes. By the end of cooking, it should be crispy and well-cooked.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you prefer, you can also add very thinly sliced onions to the mixture
If there’s leftover Vegetable Savory Pie, store it in a container in the fridge for 2 days, or you can also freeze it
Also, check out the Baked Zucchini Sticks recipe
Your Questions
Can I replace chickpea flour with all-purpose flour?
Sure, but I recommend trying the original version if you feel like it; I’m sure it will win you over
What aromatic herbs can I use?
Rosemary, oregano, thyme, and marjoram or even basil, parsley. You can use mixed herbs or just those you prefer
Can I cook the Flatbread in the air fryer?
Yes, you can divide the mixture into two pans and cook at 392°F for about 25 minutes
