Description
A gluten-free and vegan chickpea flour flatbread infused with Indian spices, broiled for crispy edges and a tender center, perfect as a snack, appetizer, or base for toppings.
Ingredients
1 cup chickpea (garbanzo bean) flour
1 cup water
3 tbsp + 2 tsp extra virgin olive oil, divided
1/2 tsp salt
1/2 tsp ground coriander
1/4 tsp ground turmeric
1/8–1/4 tsp cayenne pepper
1/2 medium yellow onion, chopped
1/3 cup diced tomato
1 garlic clove, minced
2 tbsp minced cilantro
Instructions
- In a medium bowl, whisk together chickpea flour, water, 1 tbsp plus 1 tsp olive oil, salt, coriander, turmeric, and cayenne. Cover and rest at room temperature for at least 2 hours.
- Preheat the broiler, positioning the rack 7–8 inches from the heating element.
- Heat 1 tsp olive oil in a large nonstick skillet over medium-high heat. Add onion and cook for 2 minutes. Stir in tomato and cook for 3 minutes. Add garlic and cook for 30 seconds. Stir into the chickpea batter.
- Preheat a 10-inch cast iron skillet in the oven for 5 minutes.
- Carefully remove skillet, add 1 tbsp olive oil, and swirl to coat.
- Pour in half the batter, swirling to cover the bottom evenly.
- Broil 4–6 minutes until the top and edges are charred and blistered.
- Transfer to a cutting board, cut into 8 wedges, garnish with cilantro, and serve.
- Repeat with remaining oil, batter, and cilantro.
Notes
- Resting the batter enhances texture and flavor.
- Cast iron skillets give the best crust, but other oven-safe skillets work too.
- For a milder version, omit cayenne pepper.
- Serve with hummus, chutney, or curries for extra flavor.
- Prep Time: 15 minutes (plus 2 hours resting)
- Cook Time: 12–15 minutes
- Category: Appetizer
- Method: Broiler
- Cuisine: Indian Fusion
Nutrition
- Serving Size: 2 wedges
- Calories: 110
- Sugar: 1g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
