This gluten-free chickpea flatbread recipe is so easy to make and so versatile. You can simply add some herbs to the batter before making them in a pan, then slice your flatbread into wedges, and serve with an olive oil dip. You can also use it as a meal-prep ingredient for making wraps, burritos, or softshell tacos. The possibilities are endless!
If you want to make this flatbread the main meal, you can also add a side of roasted vegetables as a compliment. Check out my Roasted Brussels Sprouts recipe which bakes in the oven while you make this flatbread recipe on the stovetop!
What are Chickpeas?
Chickpeas are also known as garbanzo beans. They are commonly used in Indian, Egyptian, Greek, and Turkish cuisines to make dips (like hummus), falafels, sauces, and curry dishes. They can also be roasted and tossed into salads or eaten by themselves.
Chickpeas can also be ground into flour. Chickpea flour has become a popular alternative to wheat flour, especially for those who want to avoid gluten.
What Are the Health Benefits of Chickpea Flour?
Chickpea flour is high in fiber and an excellent source of protein because it contains 8 of the 9 essential amino acids your body cannot produce on its own.
It is surprisingly rich in vitamins and minerals. For example, it is high in folate, which can help prevent spinal cord defects in newborns.
It also contains antioxidants that can help reverse the damage that free radicals can cause to your body. Did you know that free radicals can come from eating processed foods?
- Chickpea flour - I use the Bob's Red Mill brand.
- Water - I use filtered water to avoid any off-taste from tap water.
- Italian seasoning - this is an optional ingredient that I use when making flatbread as the main dish for the meal.
- Garlic powder - I always add garlic powder as it works well in any situation.
- Salt - any type of salt will work but I recommend fine-grained salt for this recipe.
- Olive oil - use extra-virgin for the best flavor and cold-pressed for health benefits.
Add the water, chickpea flour, Italian seasonings, garlic powder, and salt to a large non-metal mixing bowl.
Whisk the ingredients to form a batter, then let it sit for 30 minutes at room temperature. This allows time for the water to fully absorb. When you are ready to start cooking, whisk it again.
To make each flatbread, coat the bottom of a pre-heated cast iron pan with ½ teaspoon of oil. Pour one ladle full of batter into the pan and cook for about 4 minutes.
Gently run a metal spatula along the edge and underneath the flatbread to loosen. If it's not releasing from the pan, cook it for a minute longer.
Flip the flatbread to the other side and cook for about 3 more minutes. Repeat the cooking process for the remaining batter.
To preserve the crispy edges, transfer the flatbread to a cooling rack. After a few minutes, flip it over. Be sure to wipe any condensation that may have formed on the surface below the rack.
If you prefer a more pliable flatbread, stack them on a plate instead of using a cooling rack as the condensation will soften them. Definitely use this technique if you are planning to make wraps.
Slice into wedges and serve with an olive oil dip. I simply add some salt, black pepper, and red chili flakes to the oil for added flavor, but feel free to add any flavors you enjoy.
Other Ways to Use Chickpea Flatbread
Instead of making this flatbread as the main dish, you can also use them to make wraps, burritos, or soft-shell tacos.
Since chickpea batter can tarnish metal surfaces, use a glass or other non-metal mixing bowl.
Using a ladle to pour the batter into the pan makes the perfect size flatbread.
A well-seasoned 10-inch cast iron pan works great for this recipe. I prefer using this over a traditional non-stick pan because the non-stick coating can release toxins into your food.
Use a metal spatula that isn't too thick or has an angled edge. This will make it easier to remove the flatbread from the pan without tearing it.
A cooling rack is essential if you want your flatbread to stay crispy.
You can store the flatbread in an airtight container in the refrigerator for 3-4 days. They will no longer be crispy, but they will become even more pliable.
Gluten-Free Chickpea Flatbread
FOR THE BATTER
- 2 cups chickpea flour
- 2 cups water
- 2 teaspoons garlic powder
- 1 tablespoon Italian herb seasoning
- 1 teaspoons salt
FOR THE PAN
- 1 tablespoon olive oil each flatbread will need ½ teaspoon of oil
- Add all of the batter ingredients to a large non-metal mixing bowl and whisk to combine. Let the batter sit for 30 minutes at room temperature.
- Preheat a well-seasoned 10-inch cast iron pan on medium heat for 10 minutes.
- Coat the bottom of the pan with ½ teaspoon of olive oil.
- Pour one ladle full of batter into the pan and cook for about 4 minutes.
- Gently run a metal spatula along the edge and bottom of the flatbread to release it from the pan, then flip to cook the other side for about 3 minutes.
- For a slightly crispy flatbread, transfer the flatbread to a cooling rack. After a few minutes, flip it over. Be sure to wipe any condensation that may have formed on the surface below the rack.For a more pliable flatbread, transfer to plate and stack each cooked flatbread on top of each other to maintain more moisture.
- Repeat steps 3-6 to make each flatbread until the batter is gone.
- Slice into wedges and serve with an olive oil dip. I simply add some salt, black pepper, and red chili flakes to the oil for added flavor, but feel free to add any flavors you enjoy.
- Make sure your pan is well seasoned.
- Don't forget to add oil to the bottom and sides of the pan before you make each flatbread
- Cook the flatbread for an extra minute to make sure it's ready to be flipped.
- Sometimes the first flatbread will stick to the pan, but the rest should not.