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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