Easy Vegan Chickpea Flour Flatbreads.

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)

.. Mushroom (Like this..)..

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.

(Actually a recipe that I adapted from an old cookbook of my Mum’s, but shhh..) – you can find the adaptation here..

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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Easy Vegan Chickpea Flour Flatbreads.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

Quick & easy vegan flatbreads that are enriched with chickpea flour. Perfect for mopping up juices & dunking into soups.

Course: Side Dish
Servings: 4
Author: Louise-Claire Cayzer
  • 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
  1. Mix the flours & salt together

  2. Make a well in the middle of the flours and very slowly add water & mix. Keep adding water & mixing until a soft dough forms

  3. 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.

  4. Let the dough rest for 10 - 15 minutes

  5. To cook: Heat a frying pan

  6. Make golf ball sized balls from the dough, then flatten out into discs using a rolling pin, or even just your hands- pizzeria style! 

  7. Push the Nigella/Kalonji seeds into the dough if using.

  8. Add a teeeeeny bit of oil to your frying pan & put the flattened disc of dough onto the pan.

  9. Cook until the dough starts to lift & bubble a bit & flip. Cook for a few more minutes

  10. Keep warm on a plate and cook the rest of the dough as before.

Recipe Notes

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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