Chickpea Flour Flatbread

If you have roughly 15 minutes to spend in the kitchen, Chickpea Flour Flatbread might be a great gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. For 54 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 237 calories, 7g of protein, and 16g of fat. This recipe serves 2. Head to the store and pick up chickpea flour, chile pepper, fresh cilantro leaves, and a few other things to make it today. 998 people were impressed by this recipe. It is brought to you by BrokeAss Gourmet. All things considered, we decided this recipe deserves a spoonacular score of 59%. This score is pretty good. Clean Eating Chickpea Flour Flatbread, Rice Flour Flatbread Pizza with Tomato, Zucchini and Asiago Cheese, and Grilled Chickpea Flatbread are very similar to this recipe.

Servings: 2

Preparation duration: 5 minutes

 

Ingredients:

1/2 cup chickpea flour (besan) $3 for 16 oz.

pinch red chile pepper flakes Optional

2 tablespoons extra virgin olive oil or coconut oil Pantry

1 handful fresh cilantro leaves, chopped Optional

pinch of salt Pantry

2/3 cup water

Equipment:

sieve

mixing bowl

sifter

whisk

frying pan

spatula

Cooking instruction summary:

Sift the chickpea flour and salt together into a mixing bowl, using a sifter or a fine mesh strainer.Whisk in 1/3 of the water, to form a thick paste, making sure to eliminate all of the lumps.Whisk in the remainder of the water. The batter should look and feel like thin pancake batter.Stir in the cilantro and chile flakes, if using.Heat the olive oil in a large nonstick frying pan over high heat.Pour the batter into the pan, jiggling the pan a little bit if necessary, to help the batter spread.Cook the batter for 3-4 minutes, until it becomes firm, and the bottom turns golden brown and crisp.Carefully flip using the largest spatula you own, then cook on the other side for 2-3 minutes, until it also becomes golden brown and crisp.Remove from the pan, cut into wedges, and serve.

 

Step by step:


1. Sift the chickpea flour and salt together into a mixing bowl, using a sifter or a fine mesh strainer.

2. Whisk in 1/3 of the water, to form a thick paste, making sure to eliminate all of the lumps.

3. Whisk in the remainder of the water. The batter should look and feel like thin pancake batter.Stir in the cilantro and chile flakes, if using.

4. Heat the olive oil in a large nonstick frying pan over high heat.

5. Pour the batter into the pan, jiggling the pan a little bit if necessary, to help the batter spread.Cook the batter for 3-4 minutes, until it becomes firm, and the bottom turns golden brown and crisp.Carefully flip using the largest spatula you own, then cook on the other side for 2-3 minutes, until it also becomes golden brown and crisp.

6. Remove from the pan, cut into wedges, and serve.


Nutrition Information:

Quickview
237 Calories
6g Protein
16g Total Fat
17g Carbs
5% Health Score
Limit These
Calories
237
12%

Fat
16g
25%

  Saturated Fat
12g
77%

Carbohydrates
17g
6%

  Sugar
3g
4%

Cholesterol
0.0mg
0%

Sodium
44mg
2%

Get Enough Of These
Protein
6g
14%

Folate
132µg
33%

Manganese
0.49mg
24%

Copper
0.29mg
15%

Fiber
3g
13%

Magnesium
51mg
13%

Vitamin B1
0.15mg
10%

Phosphorus
96mg
10%

Vitamin K
9µg
9%

Iron
1mg
8%

Vitamin B6
0.15mg
8%

Potassium
265mg
8%

Zinc
0.86mg
6%

Selenium
2µg
4%

Vitamin A
162IU
3%

Vitamin B3
0.56mg
3%

Vitamin E
0.33mg
2%

Vitamin B2
0.04mg
2%

Vitamin B5
0.19mg
2%

Calcium
17mg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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