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:
covered percent of daily need
