Chickpea Flatbread

Chickpea flatbread is a delicious and nourishing treat that can be enjoyed as a simple snack, or as part of a meal. It’s great served with antipasto, with a soup, or even with dips.

This chickpea flatbread recipe is naturally gluten-free and will suit an array of other food intolerances if necessary too.

Preheat the skillet


Put a 23cm/9″ skillet into the oven and turn it onto 230ºC/450ºF to preheat. 210ºC/410ºF for fan forced ovens.

Mix the batter


Add the chickpea flour and salt to a large bowl then slowly whisk in the warm water until well combined. Add 1Tbsp oil and mix again.

Make the rosemary oil


Finely chop rosemary then add to a small saucepan with 2Tbsp of olive oil. Warm for 2–3 minutes then remove and rest briefly. Add to the flatbread batter and stir well.

Bake the flatbread


Remove the pre-heated skillet and coat with 1Tbsp oil then pour in the batter. Return to the oven and cook for 15 mins or until the edges are brown and the flatbread firm.

Grill/broil and serve


Remove the flatbread from the oven and brush with 2Tbsps of oil. Grill/broil for 2-4mins or until slightly browned. Sprinkle with salt, cut into wedges and serve.

Recipes To Enjoy With This Flatbread

Gabby Campbell

Bread bun