Simple & Speedy, these yummy vegan flatbreads are made from a mix of chickpea & plain flour. Perfect for mopping up juices & dunking into soups…
There’s a distinct chill in the air & the leaves are starting to rustle down from the trees.
This might be sad for some, but for me, it can only mean one thing… SOUP SEASON!
I love experimenting with soup and I have a few go-to recipes that I bring out again and again.
Cauliflower & Leek (like this one)
and soups that are kind of more of a stew like my chickpea & tomato stoup (recipe here..)..
Last, but definitely not least, more often than anything else, my legendary lentil soup.
But what do you do when you’ve made delicious warming soup or a chunky veggie stew but have forgotten to buy or make some crusty bread? And you’re SO hungry that just some soup won’t fill the hole!?!
You make some quick & easy, yummy flatbreads like these, that’s what you do!
You can make a similar flatbread with just plain flour, but I like to enrich mine with Chickpea flour- also called besan or gram flour. Why?
Because it tastes DELICIOUS!
Chickpeas are also a good source of protein & fibre, in case you’re worried about that kind of thing.
Sometimes I also like to add a few nigella (kalonji) seeds too for an extra crunch.
These easy flatbreads come together really quickly, just mix, leave stand for a few minutes then form into balls, then flatten & fry in a pan with just the teeniest smidge of oil.
Serve hot & fresh with a soup, stew or curry.
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Quick & easy vegan flatbreads that are enriched with chickpea flour. Perfect for mopping up juices & dunking into soups.
- 2/3 cup flour OR 80g
- 1/3 cup chickpea flour (also known as gram or besan flour) OR 35g
- 1 tsp olive oil
- scant 1/4 cup warm water
- pinch salt
- 1 Tbs Nigella (Kalonji) seeds Optional
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Mix the flours & salt together
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Make a well in the middle of the flours and very slowly add water & mix. Keep adding water & mixing until a soft dough forms
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Kneed the dough a little, add in 1/2 the oil, then kneed more, adding extra water or flour as needed until the dough is pliable and does not stick to your hands.
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Let the dough rest for 10 - 15 minutes
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To cook: Heat a frying pan
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Make golf ball sized balls from the dough, then flatten out into discs using a rolling pin, or even just your hands- pizzeria style!
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Push the Nigella/Kalonji seeds into the dough if using.
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Add a teeeeeny bit of oil to your frying pan & put the flattened disc of dough onto the pan.
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Cook until the dough starts to lift & bubble a bit & flip. Cook for a few more minutes
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Keep warm on a plate and cook the rest of the dough as before.
This recipe is super easy to scale up or down, use the ratio of 1/3 chickpea flour to 2/3 plain flour.
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