I’ve been enjoying chickpea flatbread lately, and I’ve loved this yummy recipe for a long time, so I figured I should post it. This recipe is super-simple, takes just a few minutes, and it makes a warm wrap that you can wrap around food.
This is a simplified version of a recipe for soccas.
If you don’t want to use chickpea flour (to some people it tastes like band-aids, and some people are allergic to it), you can replace it in this recipe with another gluten-free flour mix, and that should work fine.
Organic chickpea flour can be hard to find. I like Anthony’s organic chickpea flour, from Amazon.
Anyway, I really love this recipe. It is warm and yummy and quick!
I recently harvested garlic from my garden, so I made a big batch of hummus that I have been serving on chickpea flatbread. Yum!
- 1/2 cup chickpea flour (also called garbanzo bean flour)
- 1/2 cup water
- 1/4 teaspoon salt
- Spread a tiny dot of oil around on the inside of a ten-inch nonstick frying pan.
- In a cereal bowl or other small bowl, mix all of the ingredients.
- Pour the mixture into the frying pan and cook on medium-high heat for a few minutes, until the bottom of the flatbread is turning brown and the top is dry.
- Use a large spatula (I love this one) to flip the flatbread to the other side.
- Cook for a few minutes on the other side too.
- If the top has any wet spots, flip the flatbread back again and cook that side for another minute or two.
- Note that it is better to cook this flatbread for a tiny bit longer so that it gets fully cooked through -- gooey flatbread isn't as good as dry flatbread!
- Tip: If you mix up the batter for several flatbreads at once, scoop out 3/4 cup of batter to put into the pan for each flatbread.