Nutritional Wisdom with Carly Pollack

Chickpea Flatbread

The Kitchn

Chickpea Flatbread

Shown with olives and grilled veggies

1 cup chickpea flour
1 cup filtered water
1 1/2 tbsp coconut oil or ghee, melted
1/2 tsp sea salt
1 tbsp chopped fresh herbs (rosemary, thyme or oregano)
1 clove garlic, minced
1/4 tsp spice (chili powder, cumin or smoked paprika)

Whisk together the chickpea flour, water, oil or ghee, and salt in a small bowl. Let rest for 1/2 hour to 2 hours to give the flour time to absorb the water. Heat the broiler and the pan. Set an oven rack six inches below your oven's broiler and turn on the broiler. Set a cast iron skillet or other baking dish on the rack to warm for five minutes. Remove the skillet from the oven using oven mitts. Add a teaspoon or so of oil or ghee and swirl to coat the bottom of the pan. Whisk the chickpea batter quickly and then pour half into the hot skillet (or all if making a thicker pancake). Tilt the pan so the batter coats the entire surface of the pan. Broil for 3 to 5 minutes, until you see the top of the flatbread begin to blister and brown. If you find the top browning before the batter is fully set, move the skillet to a lower oven rack until done. The flatbread should be fairly flexible in the middle but crispy on the edges. Use a spatula to work your way under the flatbread and ease it from the pan. Slice it into wedges or squares, sprinkle with salt and pepper, and drizzle with a little extra virgin olive oil. Repeat with any remaining batter.

2 thin 10" pancakes

Recipe Credit