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Gluten-free chickpea flatbread sliced into wedges with red chili oil in a small saucer all on a grey plate.
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Gluten-Free Chickpea Flatbread

This gluten-free chickpea flatbread recipe is so easy to make and super versatile. It can be used as the main dish or as a meal-prep ingredient for making wraps, burritos, or softshell tacos.
Prep Time35 minutes
Cook Time45 minutes
Servings: 6 flatbread
Calories: 181kcal
Author: Elcy Wang
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INGREDIENTS

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

INSTRUCTIONS

  • 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.

NOTES

If the flatbread is sticking to the cast iron pan, try any of these techniques:
  • 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.

NUTRITION

Calories: 181kcal | Carbohydrates: 24g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 418mg | Potassium: 361mg | Fiber: 5g | Sugar: 4g | Vitamin A: 31IU | Vitamin C: 0.03mg | Calcium: 35mg | Iron: 2mg