Friday recipe: chickpea flatbread

March 22, 2013 —

Are you addicted to bread? Casey Seidenberg can relate. Co-founder of Nourish Schools, a D.C.-based nutrition education company and regular contributor to The Washington Post’s “Lean & Fit” blog, enjoys bread but bemoans that her sons tend to devour it to the extent they eat less of their main meal. That’s why she’s a fan of this recipe for chickpea flatbread: Simple to make, gluten-free and packed with protein, it’s a delicious accompaniment to meals or a great snack with hummus or salsa.

Photo: Deb Lindsey for The Washington Post

Photo: Deb Lindsey for The Washington Post

Because the batter needs to rest for a few hours at room temperature or overnight in the fridge, Seidenberg says she combines the ingredients in the morning so the batter is ready to be prepared in the evening. She suggests varying the flavor by adding diced onion, garlic or different spices and herbs to the batter.

Other tips: Chickpea flour is available at Mediterranean markets, on the baking aisle at Whole Foods Markets and in many health food stores. If you use cake pans instead of a cast-iron skillet, make sure they can withstand the intense heat of a broiler.

This recipe makes one 10-inch flatbread or two eight-inch rounds (12 pieces).

Chickpea flatbread

  • 1 cup chickpea flour
  • 1 cup cool water
  • 3 1/2 tablespoons olive oil
  • 3/4 teaspoon kosher salt
  • 2 teaspoons chopped fresh rosemary (optional)
  • Freshly ground black pepper

Combine the chickpea flour, water, 1 1/2 tablespoons of the oil, the salt and the rosemary, if using, stirring until smooth. Cover and let the mixture rest for at least two hours, or refrigerate it overnight.

When the batter is ready, position an oven rack four to six inches from the broiler element. Place a medium cast-iron skillet or two eight-inch round cake pans on the rack; preheat the oven to 500 degrees.

Remove the hot skillet or pans from the oven. Pour the remaining two tablespoons of oil in the skillet or one tablespoon in each cake pan; swirl to coat.

Return the skillet or pans to the oven for a few minutes to heat up, then pull them out just long enough to pour in the batter, spreading it in the skillet or dividing it between the pans and spreading it in an even layer. Bake for five minutes; the flatbread will look set and will pull away from the pan’s edges a bit.

Turn on the broiler (leaving the flatbread in the oven); once it’s going, broil the flatbread for three to four minutes, until slightly charred. For even browning, you may want to turn the skillet or pans.
Immediately sprinkle with the pepper to taste. Carefully dislodge, letting the flatbread slide onto a cutting board. Cut into wedges and serve right away.

Nutritional info per piece (12 pieces per batch): calories, 60; total fat, 5g; cholesterol, 0mg; sodium, 125mg; total carbohydrates, 4g; fiber, 0g; sugar, 0g; protein, 2g.


Endlessly curious and easily entertained, Barb Dietrich Boose loves being a member of the friendly, fascinating DMU community and its creative communications team. The University's publications director and DMU Magazine editor, Barb is always on the hunt for story ideas, good books and new recipes to try out on her family, such as her surprisingly tasty pork-and-bean bars.

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