Why You’ll Love This Recipe
- Gluten-Free & Vegan-Friendly – Made with chickpea flour, this recipe is great for those with dietary restrictions.
- Easy to Make – With simple ingredients and a quick cooking time, you’ll have a flavorful flatbread in no time.
- Packed with Mediterranean Flavors – Cumin, garlic, rosemary, and lemon juice bring a burst of freshness to every bite.
- Crispy Yet Soft – Lightly crispy on the outside, tender on the inside, and perfect for dipping.
- Versatile – Serve it as a wrap, snack, or side dish to complement any meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- chickpea flour (gram flour)
- water
- olive oil
- salt
- ground cumin
- garlic powder
- paprika
- black pepper
- lemon juice
- chopped fresh parsley
- chopped fresh rosemary
- baking powder
- sesame seeds (optional)
Directions
- In a bowl, whisk together the chickpea flour, salt, cumin, garlic powder, paprika, and black pepper until well combined.
- Slowly add the water while whisking continuously until a smooth batter forms. Stir in the olive oil and lemon juice, then let the batter rest for 10-15 minutes.
- Heat a non-stick pan over medium heat and lightly grease it with olive oil.
- Stir the baking powder into the batter, then pour a ladleful into the hot pan, spreading it evenly.
- Cook for about 3-4 minutes until bubbles appear on the surface. Flip and cook for another 2-3 minutes until golden brown.
- Repeat with the remaining batter. Sprinkle fresh parsley, rosemary, and sesame seeds on top.
- Serve warm with hummus, yogurt, or a fresh salad.
Servings and Timing
- Servings: Makes about 4 small flatbreads
- Prep Time: 10 minutes
- Resting Time: 10-15 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Variations
- Spicy Twist: Add red pepper flakes or a pinch of cayenne for extra heat.
- Cheesy Flavor: Mix in a tablespoon of nutritional yeast or crumbled feta for added depth.
- Garlic Lover’s Version: Use freshly minced garlic instead of garlic powder for a stronger flavor.
- Herb Swap: Try basil, thyme, or oregano instead of rosemary and parsley.
- Thicker Flatbread: Increase the batter thickness for a more pancake-like texture.
Storage & Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a dry skillet over medium heat for a couple of minutes on each side, or reheat in a 300°F (150°C) oven for about 5 minutes.
- Freezing: Stack flatbreads with parchment paper in between and freeze for up to 2 months. Thaw before reheating.
FAQs
How do I make the flatbread crispier?
Cook it a bit longer on each side and use a little extra oil for added crispiness.
Can I bake this flatbread instead of pan-frying?
Yes! Pour the batter into a greased baking dish and bake at 425°F (220°C) for about 15-20 minutes until golden brown.
What can I serve with this chickpea flatbread?
It pairs well with hummus, tzatziki, baba ganoush, fresh salads, or roasted vegetables.
Can I use other flours instead of chickpea flour?
Chickpea flour is essential for the texture and flavor, but you can try a mix of rice flour or lentil flour as an alternative.
Is this flatbread high in protein?
Yes! Chickpea flour is naturally rich in protein and fiber, making this a nutritious option.
Can I make the batter ahead of time?
Yes! You can refrigerate the batter for up to 24 hours before cooking. Stir well before using.
Why is my flatbread breaking apart?
Make sure to let the batter rest, and avoid flipping too soon before the first side is fully cooked.
Can I make this without oil?
Yes, but it may be less crispy. You can use a non-stick pan to minimize sticking.
How do I make this recipe nut-free?
This recipe is naturally nut-free! Just be sure to check ingredient labels if you’re using store-bought chickpea flour.
What’s the best way to reheat frozen flatbread?
Thaw at room temperature, then reheat in a dry skillet over medium heat for a few minutes on each side.
Conclusion
This crispy chickpea flatbread is a simple yet flavorful dish that brings Mediterranean flavors to your table. With its crunchy texture, aromatic herbs, and endless serving possibilities, it’s a must-try recipe for anyone looking for a delicious, healthy, and gluten-free option. Try it today and enjoy it with your favorite dips and toppings!
Crispy Chickpea Flatbread Bursting with Mediterranean Flavors
- Prep Time: 10 minute
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: About 4 small flatbreads
- Category: Side Dish, Snack
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
This Crispy Chickpea Flatbread is packed with Mediterranean flavors and made with chickpea flour, making it naturally gluten-free, protein-rich, and vegan-friendly. Lightly crispy on the outside and soft inside, it’s perfect for dipping, serving as a side, or enjoying as a snack!
Ingredients
- Base: 1 cup chickpea flour (gram flour), ¾ cup water, 1 tablespoon olive oil, 1 teaspoon lemon juice
- Seasonings: ½ teaspoon salt, ½ teaspoon ground cumin, ½ teaspoon garlic powder, ¼ teaspoon paprika, ¼ teaspoon black pepper
- Add-ins & Toppings: ½ teaspoon baking powder, 1 tablespoon chopped fresh parsley, 1 teaspoon chopped fresh rosemary, 1 teaspoon sesame seeds (optional)
Instructions
- Mix Dry Ingredients: In a bowl, whisk together chickpea flour, salt, cumin, garlic powder, paprika, and black pepper.
- Add Liquid: Slowly add water while whisking until smooth. Stir in olive oil and lemon juice, then let the batter rest for 10–15 minutes.
- Preheat Pan: Heat a non-stick pan over medium heat and lightly grease with olive oil.
- Cook Flatbread: Stir baking powder into the batter. Pour a ladleful into the hot pan, spreading evenly. Cook for 3–4 minutes until bubbles form, then flip and cook for another 2–3 minutes until golden brown.
- Repeat & Garnish: Cook remaining batter, then sprinkle with fresh parsley, rosemary, and sesame seeds.
- Serve: Enjoy warm with hummus, tzatziki, or a fresh salad.
Notes
- Spicy Option: Add red pepper flakes or cayenne.
- Cheesy Twist: Stir in nutritional yeast or crumbled feta.
- Baking Alternative: Bake at 425°F (220°C) for 15–20 minutes instead of pan-frying.
- Storage: Refrigerate for up to 3 days or freeze with parchment between layers for 2 months.
