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Easy Gluten-Free Vegan Chickpea Flatbread: 30-Minute Recipe

Okay, let's get cooking!

I'm super excited to share one of my absolute go-to recipes with you all today – especially if you're navigating the world of gluten-free and/or vegan cooking. Now, I've got to be completely honest, I didn't always think gluten-free vegan could be *this* good. For years, my idea of "vegan" often involved dry, bland imitations of favorites. That all changed when I started experimenting with chickpea flour! Yes, chickpea flour, my friends, is the unsung hero of this particular story. I stumbled upon it when I was craving a good hearty flatbread, but also wanted something that would work with my allergy restrictions. And trust me, not only did it work then, it's become a staple in my life ever since!

This recipe gives you beautiful, satisfying, chewy flatbreads that work just as well for scooping up your favorite curries or dips as they do for making a killer customizable pizza. So, enough chit-chat, let's dive into this delicious adventure of how to make...

The Easiest Gluten-Free Vegan Chickpea Flatbread

This isn't just a recipe; it's a gateway to endless meal possibilities. Think of it as a blank canvas for your culinary creativity.

Golden-brown chickpea flatbreads with hummus, olive oil, and herbs on rustic wood.

Recipe Card

Prep Time: 15 minutes

Rest Time: 30 mins - 1 Hour

Cook Time: 2-3 minutes per flatbread

Yields: About 6-8 flatbreads

Ingredients:

  • 1 cup chickpea flour (also known as gram flour or besan)
    • If you can't find this at your local store, try the international section, or hop online. It is essential for this recipe to work properly.
  • 1 1/4 cups warm water
    • The temperature of the water matters here! You're looking for something that feels comfortably warm to the touch – think baby bath water, not hot tap water. This promotes good hydration of the flour.
  • 2 tablespoons olive oil, plus extra for cooking
    • Any oil you prefer will work, such as coconut, sunflower or avocado.
  • 1 teaspoon salt
    • Adjust to your taste as needed - some might like it a little lighter or heavier.
  • 1/2 teaspoon cumin (optional but *highly* recommended for flavor punch!)
    • You can experiment with other spices you might enjoy such as paprika, coriander or a touch of turmeric.
  • Pinch of black pepper, freshly ground (also optional)
    • Don't skip out on fresh cracked black pepper if you like that little kick!

Instructions:

  1. Whisk the Dry Ingredients: In a medium-sized mixing bowl, whisk together the chickpea flour, salt, cumin and black pepper (if using). This ensures everything is evenly distributed before we introduce the wet ingredients. This step prevents dreaded lumps later!
  2. Gradually Add Water: Slowly pour in the warm water, whisking constantly. Do this gradually to avoid clumps; you want to create a smooth batter consistency. It won't look like pancake batter exactly - it will be slightly thinner. You'll notice it will start off quite thick when you add the first bit of water, then become looser. If you add water too quickly, it can get a little bumpy, but don't stress too much about it – you can still whisk it smooth. But as always it's just good to aim for success on the first go!
  3. Stir in the Olive Oil: Add the 2 tablespoons of olive oil to the mixture, and give a final whisk until fully incorporated. You should have a smooth batter that has a slightly thick creamy consistency.
  4. Rest the Batter: This is an important step! Cover the bowl with a clean cloth (or a lid). Let the batter rest and hydrate for at least 30 minutes, but up to an hour. During this time, the water will fully absorb into the chickpea flour, resulting in softer, chewier flatbreads. Trust me, this time invested will really pay off in texture.
  5. Get Your Pan Ready: Heat a non-stick skillet or griddle over medium heat. Once it's warm, very lightly brush it with olive oil. You want to avoid too much oil pooling on the griddle as it might fry your flatbread instead of roasting it. I highly recommend using a decent non-stick skillet for this, which will make the process so much easier, saving you time and stress.
  6. Cook the Flatbreads: Pour about 1/4 cup to 1/3 cup of the batter onto the heated pan for each flatbread. Use the bottom of your measuring cup or a spatula to gently spread it into a thin round shape. Don't make them too thick, or they won't cook through evenly.
    • If you find your batter is too thick after resting, feel free to add a little bit more water 1 tablespoon at a time to achieve that thinner pancake-like consistency
  7. Watch and Flip: Cook each flatbread for about 2-3 minutes on each side, or until the bottom is golden brown and set. Flip when the top looks dry and there are small air bubbles forming. I know it is temping to turn them too soon, but give it a little time. Don't rush this stage. It's easier to gently pick under the edge with a spatula to check and then once it's ready just turn with confidence. You'll know they are ready to flip when they release easily from the pan, so you might take notice of that instead of timing exactly!
  8. Repeat: Continue cooking the rest of the batter, adding a touch more oil to the pan if necessary. Be sure to adjust the heat as needed to avoid burning the breads.
  9. Serve and Enjoy: Stack your golden, delicious flatbreads and serve immediately.

Product Recommendations:

I hope you find these suggestions useful in your kitchen.

  • Non-stick skillet If you want to save yourself time and stress - using a really decent non-stick skillet is the answer. This will make it super easy to flip your flatbread using a spatula.
  • Spatula You'll need a flexible spatula to be able to easily flip those flatbreads, and having a well made one will make the job much easier.
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Tips & Tricks for Flatbread Success:

  • Spice It Up: Don't be shy about experimenting with spices! Try adding a pinch of red pepper flakes for heat, or a teaspoon of dried herbs like oregano or thyme for a more Mediterranean flavor. Smoked paprika would also be amazing!
  • Customize Your Toppings: These flatbreads are fantastic dipped into hummus, topped with avocado and a sprinkle of chili flakes, or even as a base for a quick vegan pizza.
  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days, and reheated on the skillet or a toaster oven. Be aware that reheating can slightly affect the optimal chewyness!
  • Add some seeds: Sprinkle the top of the flatbreads with a mix of seeds just after you have poured the batter onto the pan. Sesame seeds, poppy or sunflower seeds would all work well.
  • Don't over-mix: When you whisk the batter, try your best to not over-mix. This would make the flatbreads more chewy but also more dense. A light incorporation is what you need for optimal results.
  • Invest In A Good Spatula!: Investing in a good flexible spatula will make your life so much easier (not just with flatbreads!) and prevent you from tearing the edges when you are flipping them.

So there you have it – your new best friend in the world of quick and delicious gluten-free vegan bread. It's perfect for weeknights and fancy enough for entertaining. I hope you love it as much as I do! Do let me know in the comments below how yours turn out - and any exciting variations you decided to try! Happy cooking, my friends!

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