Easy Vegan Chickpea Flour Flatbreads.
Quick & easy vegan flatbreads that are enriched with chickpea flour. Perfect for mopping up juices & dunking into soups.
Servings: 4
Calories: 123kcal
Equipment
Ingredients
- ⅔ cup flour OR 80g *You can use gluten-free flour here.
- ⅓ cup chickpea flour (also known as gram or besan flour) OR 35g
- 1 teaspoon olive oil
- scant ¼ cup warm water
- pinch salt
- 1 Tbs Nigella (Kalonji) seeds Optional
Instructions
- Mix the flours & salt together
- Make a well in the middle of the flours and very slowly add water & mix. Keep adding water & mixing until a soft dough forms
- Kneed the dough a little, add in ½ the oil, then kneed more, adding extra water or flour as needed until the dough is pliable and does not stick to your hands.
- Let the dough rest for 10 - 15 minutes
- To cook: Heat a frying pan
- Make golf ball sized balls from the dough, then flatten out into discs using a rolling pin, or even just your hands- pizzeria style!
- Push the Nigella/Kalonji seeds into the dough if using.
- Add a teeeeeny bit of oil to your frying pan & put the flattened disc of dough onto the pan.
- Cook until the dough starts to lift & bubble a bit & flip. Cook for a few more minutes
- Keep warm on a plate and cook the rest of the dough as before.
Video
Notes
This recipe is super easy to scale up or down, use the ratio of ⅓ chickpea flour to ⅔ plain flour.
Nutrition
Calories: 123kcal | Carbohydrates: 22g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 107mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4IU | Calcium: 8mg | Iron: 1mg